Oven Risotto with Shrimp and Bell Pepper

Ingredients

• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 8 pre-cooked shrimp (with shell)
• 5 tbsp olive oil
• 100 g frozen peas
• 250 g Risotto rice
• 100 ml dry white wine
• 750 ml fish stock (or vegetable stock)
• 100 g Exquisa (Fresh cheese Fitline Herbs 0.2% fat)
• 2 stems basil

Instructions

1. 1.

   Peel and finely dice the onion. Halve the garlic. Cut the bell pepper in half and dice it. Rinse the shrimp and drain them. Heat 4 tbsp oil in an oven-safe pan. Sauté the shrimp, turning occasionally, for about 4 minutes until browned. Add the garlic after about 2 minutes. Remove the shrimp and garlic from the pan. Cook the bell pepper and peas in the hot oil for about 3 minutes, then remove them.

2. 2.

   Add 1 tbsp oil to the pan. Sauté the onion until translucent. Add the rice, stir briefly, then deglaze with wine. Add the garlic. Pour in enough stock so that the rice is covered. Bake in a preheated oven (175 °C fan or 150 °C conventional) for about 40 minutes. Gradually add more stock as needed until the rice is cooked.

3. 3.

   Remove the risotto pan from the oven, discard the garlic and stir in the fresh cheese. Arrange the vegetables and shrimp over the rice, then bake for another 5–10 minutes. Garnish the finished risotto with basil leaves.