The risotto is completely vegetarian, so if you wish to serve a vegetarian dish, just leave the shrimps behind. The risotto is nice an creamy with some tomatoes, carrots and fresh dill.

25 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 gr risotto rice
  • 1 onion
  • 150 ml white wine
  • 300 ml vegetable bouillon
  • olive oil
  • 3 carrots
  • 3 tomatoes
  • fresh dill
  • fresh parsley
  • grated mozzarella cheese
  • 1 lemon
  • 16 shrimps (optional)

How to prepare it:

Start by cooking some water for the vegetable bouillon and put a large cooking pan with a thick bottom on your stove. Chop the onion and add a dash of the olive oil in your pan. Weigh your rice to get the right amount. Heat up your stove, once the oil is hot you can add the onion. Fritter the onion for 2 min before adding the rice. After you’ve added the rice, stir everything well until the rice is glazy from the oil. Let them bake for another minute. Add the wine, your pan should be really hot, so that the wine is cooking immediately. Make sure that you keep stirring. Once the wine is evaporated you can start adding the bouillon. Add the bouillon in separated fazes, approx.. 100 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.

In the meantime, you can clean the carrots and cut them into bite sized pieces. Put them in a small pan with some water and put it on the stove. Bring the water to a boiling point and  let them boil for about 5 minutes,.

The rice needs to cook until all the bouillon is evaporated. At the moment that you add the last bit of the bouillon you can also add the cooking cream. Also add a decent amount of pepper. Stir everything again.

Add the carrots to the rice. Grate the skin of the lemon. Chop the dill. Add the grated lemon skin, some pepper and the chopped dill to the risotto.

Place a small baking pan on the stove and add some butter. Once the butter is melted you can put the shrimps into the pan. Fry the shrimps for about 10 minutes. Turn them halfway through. Cut the tomatoes, remove the seeds and cut them into small pieces.

The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky. Add the tomatoes, let it simmer for another 2 minutes before serving.

The rice should be smooth, soft and creamy.  Taste the rice to see if it is matching your taste and divide some mozzarella cheese on top. Ready to serve.