Risotto With Baby Shrimp

• 1 fish stock or shrimp
• olive oil to taste
• 1 onion chopped
• 2 cloves garlic chopped
• 200 grams shrimp baby
• 1 cup risotto rice
• 1/2 cup white wine
• salt
• pepper
• 100 butter grans
• green beans to taste
• fresh basil leaves
• fresh mint leaves
• 1 lemon

1. Bring the broth to a boil.
2. In another pan, saute the onion and garlic in the olive oil for 3-5 minutes.
3. When the onion is translucent, add the rice and stir slowly with a wooden spoon.
4. As soon as the rice begins to turn translucent, add the wine and keep stirring.
5. Once the wine has been completely absorbed by the rice, add the first ladle of hot broth and season with salt and pepper.
6. Keep heat to a simmer so the rice does not cook too quickly.
7. Continue adding ladles of broth, waiting for each ladle to be absorbed before adding the next.
8. Before the rice is completely cooked, add the green beans. Add the shrimp a couple minutes later. Cook for a few minutes.
9. Remove from the pan and add the butter and mix gently.
10. Cover the pan and let rest for 2-3 minutes.
11. Stir in the basil, mint leaves and lemon juice.

fish, olive oil, onion, garlic, shrimp baby, risotto rice, white wine, salt, pepper, butter, green beans, fresh basil, mint leaves, lemon

Taken from www.yummly.com/recipe/Risotto-with-Baby-Shrimp-2055563 (may not work)