Risotto with shrimp

Ingredients for 3 servings:

• 800 ml fish stock or vegetable stock
• 200 ml white wine
• 1 onion(s), finely chopped
• 2 cloves garlic
• 1 tbsp parsley, chopped
• 1 tbsp rosemary, chopped
• 400 g rice (risotto rice, Arobio or Roma)
• 3 tbsp olive oil
• salt and pepper
• 3 servings of crab (shrimp)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

prepared in a pressure cooker

Heat olive oil in a pressure cooker, sauté the finely chopped onion until translucent, and stir in the risotto rice. Add the garlic, season with salt, pour in the broth and white wine, and close the pressure cooker. Once boiling, simmer for 10 minutes. Then quickly cool the pot under cold running water. Open the lid and immediately add the shrimp, parsley, and rosemary. Bring to a boil briefly, stirring constantly. Season to taste with salt and pepper. Serve with Parmesan cheese, fresh green salad, and dry white wine.