Shrimp Risotto

Ingredients

• 1 stalk of leek (white and light green parts only)
• 2 tbsp olive oil
• 350 g risotto rice
• 200 ml dry white wine
• 1 untreated lemon (juice and zest)
• 800 ml vegetable broth
• 300 g jumbo shrimp (deveined and peeled except for the tail segment)
• 3 fresh garlic cloves
• 2 tbsp butter
• Salt
• chili powder
• 2 tbsp freshly chopped parsley
• 3 tbsp freshly grated Parmesan cheese
• black pepper

Instructions

1. 1.

   Clean the leek, cut it lengthwise in half, wash and slice into thin strips. Sauté briefly in hot oil in a pot. Add the rice, stir for a moment, then deglaze with wine. Bring to a boil, add lemon juice and zest, pour in some broth. Cook the risotto over medium heat while stirring constantly. Gradually add more broth, letting the rice absorb it, until the rice is creamy yet still has a slight bite (about 20 minutes).

2. 2.

   Rinse the shrimp and pat dry. Peel and chop the garlic. In 1 tbsp hot butter, sauté the shrimp for 3-4 minutes. Season with salt and chili.

3. 3.

   Stir the remaining butter, parsley, and Parmesan into the risotto and season with salt and pepper to taste.

4. 4.

   Serve on plates, top with the shrimp, and enjoy.