Risotto with shrimps and chives

Name: risotto with shrimps and chives
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 300 gram risotto rice; 600 milliliters fish stock of 1 tablet; 400 gram large shrimp; 1 hand chives

Ingredients

3 tablespoon olive oil
1 onion
300 gram risotto rice

600 milliliters fish stock of 1 tablet
400 gram large shrimp
1 hand chives

Directions

Heat 2 tablespoons of oil in a thick-bottomed pan and gently fry the onion on a low setting for about 5 minutes. Add the rice and stir through the oil.
Pour 150 ml of fish stock into the rice and stir until the stock is absorbed. Always add a dash of broth and keep stirring until the stock is absorbed by the rice. After about 20 minutes stirring, the risotto is al dente.
In the meantime, heat 1 tablespoon of oil and fry the shrimp over and over in about 5 minutes. Spoon them with the chives through the risotto.