Risotto with Peas and Fried Shrimp
- 150 grams Arborio rice
- 1 scallion
- 1 garlic clove
- 2 Tbsps very finely chopped parsley
- 5 Tbsps olive oil
- 500 milliliters Vegetable broth (instant)
- 200 grams Frozen pea
- 50 grams freshly grated Parmesan
- 1 Tbsp butter
- fresh cracked peppers
- 40 grams Parmesan
- 16 ready to cook shrimp
Rinse rice in a sieve under running water and drain.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté scallions and garlic. Add rice and cook briefly. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
5 minutes before the end of cooking, add the peas and parsely and finish cooking.
Finally, stir in pieces of butter and the grated Parmesan cheese. Season with salt and pepper.
Sauté shrimp in remaining oil for about 3 - 4 minutes. Season with salt and pepper..
Spoon risotto on plates and top with shrimp.
Garnish risotto with shaved parmesan and watercress.