Pea risotto with shrimp

Ingredients for 2 servings:

• 200 g shrimp(s), frozen
• 150 g risotto rice
• 120 ml white wine
• 400 ml vegetable stock
• 100 ml cream
• 1 shallot(s)
• 100 g peas, frozen
• 1 garlic clove(s)
• 20 g butter
• 20 g Parmesan, freshly grated
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper from the mill
• 6 sprigs of parsley
• 1 pinch of dried dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Thaw the shrimp, rinse thoroughly, and pat dry. Peel and finely chop the shallot. Peel and chop the garlic, and set aside. Wash and roughly chop the parsley, and set aside. Heat 1 tablespoon of olive oil in a saucepan and sauté the shallot until translucent. Add the risotto rice and sauté briefly. Then deglaze with the white wine and reduce the wine. Gradually add the vegetable stock to the rice and simmer over medium heat for about 20 minutes, stirring constantly, until the rice has completely absorbed the liquid and is still slightly firm to the bite. Add the peas and let them cook for a while longer. Stir the butter and Parmesan cheese into the risotto and season with salt and pepper. Cover and let it simmer for a while. Heat 1 tablespoon of olive oil in a pan and briefly fry the shrimp with the chopped garlic. Season with salt and pepper, and set aside. Add the cream to the pan’s browned mixture and bring to a boil. Season the sauce with lemon juice, dill, pepper, and salt. Add the shrimp and heat briefly. Now plate the risotto, add the shrimp and sauce, sprinkle with the chopped parsley, and serve hot.