Risotto with mushrooms, shrimp and goat cheese

Ingredients for 1 servings:

• 1 large onion(s), red
• 1 large garlic clove(s)
• 125 g risotto rice
• 5 large mushrooms
• 1 pack of shrimp(s)
• 1 large piece(s) of goat cheese
• 1 tsp, heaped herbs of Provence
• 1 tsp, heaped Thai curry powder
• 1 tsp, heaped cayenne pepper
• 1 tsp, heaped stock powder
• 0.7 liters of water
• 1 tsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Chop the onion, garlic, and mushrooms into small pieces. Mix 0.5 liters of boiling water with the stock powder and set aside. Then, fry the onions and garlic in a large pot with rapeseed oil. Once the mixture is golden brown, add the risotto rice and sauté for a few minutes until the rice appears translucent. Then deglaze with 0.2 liters of water and simmer. Once the risotto rice has absorbed the water, adjust the spices (herbs de Provence, Thai curry, cayenne pepper) to your desired intensity. Add a third of the stock to allow the risotto rice to absorb the flavor again. Once this is done, add the mushrooms and shrimp and deglaze everything with the second third of the stock. Continue simmering until the stock has reduced, then top with the goat cheese, if desired, and add the remaining stock. Continue simmering, stirring occasionally. The goal is to achieve the typical, somewhat thick, or “sloppy” consistency of a risotto. If desired, you can add additional spices or a little more goat cheese, depending on your personal preference.