SPRING VEGETABLE RISOTTO WITH GIANT GRILLED SHRIMP

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SPRING VEGETABLE RISOTTO WITH GIANT GRILLED SHRIMP
Serves 4 All levels

Ingredients:

> 500g risotto rice
> 2 onions, chopped
> 100g butter
> 150g Parmesan cheese
> 150g white wine
> 1L poultry broth
> 250g fresh peas
> 6 green asparagus
> 2 celery stalks
> 1 untreated lemon
> 100g sorrel
> 2 giant shrimp
> Salt and pepper
> Olive oil
Directions:
Risotto:

1 | Sweat the chopped onions, add the rice, deglaze with the white wine, reduce, add the chicken stock, cook for about 12 minutes constantly turning.

2 | Add the butter then the Parmesan cheese.
Vegetables:

3 | Peel, trim and cut the vegetables.

4 | Glaze everything in a pan with butter and water for about 10 minutes.

5 | Using a microplane, grate a a bit of untreated lemon zest.
Shrimp:

6 | Cut in 2 lengthwise, season inside.

7 | Bake at 160C for 5 minutes.
Plating:

› Arrange the risotto at the bottom of the plate, add the green vegetables, grate the yellow lemon and add 1 half a shrimp in the center and the other half shelled and cut into small pieces.

› Enjoy your meal!