Shrimp risotto

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 tsp butter
• 1 liter vegetable broth
• 250g risotto
• 1 tbsp tomato paste
• 100 ml dry white wine
• 1 bunch of parsley
• 3 tbsp mascarpone
• 300 g shrimp(s)
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop the onion and garlic and sauté in olive oil until softened. Then add the risotto rice and sauté until translucent, stirring constantly. Stir in the tomato paste and deglaze with white wine. Pour in a little vegetable stock until the rice is covered. Reduce the heat and simmer the risotto on low heat until the rice is tender, gradually adding more vegetable stock in small amounts, stirring frequently. In the meantime, wash and finely chop the parsley. Peel and clean the prawns. Once the risotto is cooked, season the risotto with salt, pepper, and nutmeg, and stir in the mascarpone. In a separate pan, briefly fry the prawns in butter and add a little salt. Mix the parsley and the fried prawns into the risotto and season again to taste.