Shrimp Risotto

For the shrimp risotto, prepare the soup the day before or crumble 2 soup cubes and dissolve in 1 liter of hot water.

Finely dice the shallots and sauté in a saucepan. Add risotto rice and stir until translucent.

Then deglaze with a dash of red wine. Once the red wine has evaporated, add the soup, but only enough to cover the rice.

Keep stirring, adding a little soup at a time. The risotto rice is usually ready after 20 minutes, but it is best to follow the instructions on the package.

Fry the shrimps in a pan with a little oil. Serve the risotto with shrimps and basil leaves.

Preparation Tip:

The shrimp risotto is also delicious prepared with white wine.

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