Approx. Heat 2 tablespoons of oil in a saucepan and sauté the onion until light glass. Add the rice and sweat briefly. Deglaze with the lemon juice and add 1 ladle of broth, allow to reduce. Gradually add the stock until the rice is cooked through. -Do not forget to stir - so that the rice does not burn.

Let the frozen shrimp thaw and rinse briefly with hot water, then pat dry. Heat the rest of the oil in a pan and fry the prawns in it (approx. 5 minutes - depending on size and taste) and season with chilli salt.

Stir the butter, lemon zest and Parmesan into the rice and season with salt and pepper.

Arrange the risotto on deep plates and place the prawns on top.