Shrimp Risotto with Basil

Ingredients

• 1 onion
• 1 Garlic clove
• 125 ml fish stock
• 100 ml White wine
• 400 ml Vegetable broth
• 2 tsp butter
• 250 g Arborio rice
• 200 g shrimp (peeled and deveined)
• a handful basil
• 20 g Parmesan (1 piece)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop onion and garlic. Mix fish stock, white wine, and vegetable broth.

2. 2.

   Heat 1 tsp butter in a pan. Sauté onion and garlic over medium heat until translucent. Reduce heat, add arborio rice, stir until translucent. Pour about 2 ladles of liquid and simmer gently at low heat until almost absorbed.

3. 3.

   Repeat the process until the rice is al dente and all liquid is used; this takes about 30 minutes.

4. 4.

   Add shrimp and cook for 5 minutes in the risotto.

5. 5.

   Meanwhile wash basil, shake dry, and pluck leaves. Grate parmesan. Just before serving stir in parmesan and remaining butter. Season with salt and pepper, cover and let rest 2 minutes. Fold in basil leaves before serving.