Shrimp Risotto

Ingredients

• 300 g risotto rice
• 4 Spring Onions
• 3 tbsp butter
• 800 ml fish stock (or vegetable broth from a jar)
• 500 g shrimp
• 3 tbsp olive oil
• 1 tsp red peppercorns
• 1 bunch chives
• 2 untreated limes
• Salt
• ground pepper

Instructions

1. 1.

   Clean and wash the spring onions, cut into thin rings. Heat the butter, briefly sauté the onions, add the rice, stir in the butter for 3 minutes. Gradually pour in the fish stock while stirring constantly until the rice is cooked in about 25 minutes.

2. 2.

   Meanwhile, grate zest from one lime and squeeze the limes. Wash and clean the shrimp, marinate briefly with lime juice, salt, and pepper. Slice the chives into fine rolls.