Lemon risotto with shrimp

Ingredients for 4 servings:

• 300 g risotto rice
• 1 onion(s) or 3 – 4 spring onions or 1 small leek
• 1 tbsp olive oil
• 200 ml white wine
• 700 ml beef broth or vegetable broth, hot
• 2 lemons, untreated
• 1 tsp thyme, dried or 2 fresh sprigs
• some cayenne pepper
• 250 g shrimp(s), frozen
• 100 g Parmesan, freshly grated
• 100 g cream cheese or crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Remove the shrimp from the package and let it thaw. Finely chop the onions (leeks/spring onions) and sauté them in olive oil over low heat. Add the risotto rice and stir until translucent. Deglaze with white wine and reduce. Add the thyme, adding fresh thyme only at the end! Add the stock in portions, simmering and stirring frequently. Grate the zest of both lemons. When the rice is cooked (between 15 and 45 minutes, depending on the type), add the lemon zest and season with cayenne pepper. Stir in the Parmesan cheese and cream cheese or crème fraîche. Briefly rinse the shrimp in cold water, pat dry, and mix into the risotto. Cover; after about 3-5 minutes, the shrimp will be pink and cooked through. Tip: If you like, you can replace the white wine with a little lemon juice. The crème fraîche and cream cheese can also be omitted. You can also fry the prawns in some garlic and dried chili and then serve them with the risotto.