Risotto with shrimp, spinach & lemon

Ingredients for 4 servings:

• 250 g leaf spinach, frozen product
• 1 lemon(s), untreated
• 1 onion(s), finely diced
• 1 liter vegetable broth
• 65 g butter
• 1 tbsp olive oil
• 350 g rice, Arborio
• 350 g prawn(s), pre-cooked
• 2 tsp thyme, fresh
• n. B. salt and pepper, freshly ground
• 60 g Parmesan, finely grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fresh rice dish with a subtle lemon note

Thaw the spinach and squeeze the excess water. Grate the lemon zest and juice the lemon. Heat the stock in a saucepan. Sauté the diced onion in half the butter until translucent, add the rice and sauté until the rice begins to shine. Gradually add the stock a ladleful at a time, adding the next ladleful as the liquid is absorbed. Mix in the lemon juice and zest. Cook the rice, stirring, until tender (about 20 to 25 minutes), adding more stock if necessary. Finally, add the shrimp, spinach, and remaining butter to the rice, remove from the heat, stir in the Parmesan cheese, season with salt and pepper, and serve.