Risotto with shrimp and zucchini

Ingredients for 4 servings:

• 1 onion(s)
• ½ zucchini
• 150 g shrimp (Arctic prawns)
• 1 cup rice (risotto rice)
• 3 cups broth
• 6 cherry tomatoes
• 1 shot of whipped cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the onion and sauté in a little butter until translucent. Slice the zucchini and sauté it. Then briefly sauté the shrimp and rice. Pour in the broth, bring to a boil, then reduce the heat to low and simmer until the rice has absorbed all the liquid. Top the risotto with whipped cream. Season with salt and pepper to taste. Cut the cherry tomatoes into eighths and stir in last, then let it simmer, covered, for 2 minutes.