Risotto with cabbage lettuce and shrimps

Name: risotto with cabbage lettuce and shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 30 g unsalted butter or margarine; 2 onion; 2 toe garlic; 300 g risotto rice; 1 liter chicken broth from tablet; 1 lettuce; 25 g fresh chives; 250 g fresh pink prawn

Italian fish risotto with a Dutch touch

Ingredients

30 g unsalted butter or margarine
2 onion
2 toe garlic
300 g risotto rice

1 liter chicken broth from tablet
1 lettuce
25 g fresh chives
250 g fresh pink prawn

Directions

Heat the butter in a pan. In the meantime, cut the onion and add. Fruit 3 min.
Slice the garlic and fruit for 2 minutes.
Add the rice and cook for 3 minutes until the grains are glassy.
Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
Tear the lettuce leaves into pieces and add to the risotto. Stir until the lettuce has just shrunk and turn off the heat.
Finely chop the chives and mix with the shrimp with the risotto. Season with salt and pepper and serve immediately.