Risotto with shrimp and green pea

 INGREDIENTS (serves 3)

1 litre organic vegetable stock - hot

1 large onion

1 cloves of garlic

2 sticks of celery (optional)

olive oil

35 g butter + a knob for frying

250 g risotto rice

1 wineglass of dry white vermouth (dry Martini or Noilly Prat) or dry white wine

60 g Parmesan cheese

150g  green peas

450g shrimp/prawn

20g fresh mint

METHOD

1. Peel and finely chop the onion and garlic. Trim and finely chop the celery.

2. Put 2 tablespoons of olive oil and the knob of butter into a pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice, turn up the heat and fry until it looks slightly translucent, then pour the vermouth/wine in and keep on stirring.

3. Once the vermouth/wine has cooked into the rice, add your first hot stock splash and a pinch of sea salt. Turn the heat down to a simmer and keep adding the stock, letting absorb each before adding the next. This will take around 10-12 minutes. Add the peas and the shrimp and cook until the rice is soft but with a slight bite. 

4.  Remove the risotto from the heat, add the butter and grate in the Parmesan. Stir well. Don’t forget to check the seasoning. Place a lid on the pan and allow to sit for 2 minutes. Mix the fresh mint in and eat it as soon as possible.