Shrimp Risotto

• 4 1/4 cups water
• 2 bouillon cubes shrimp
• 4 tablespoons olive oil
• 1 red onion small, peeled and finely chopped
• 1 garlic clove peeled and finely chopped
• 1 leek small, white part only, peeled and finely chopped
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• salt
• paprika
• 1 1/8 pounds shrimp peeled
• 2 tablespoons cilantro chopped
• 1 tablespoon paprika
• salt

1. For the seafood broth, heat 1 liter of water and 2 bouillon cubes in a pot and bring to a boil.
2. Heat olive oil in a large saucepan, add onion, garlic, and leek and saute for 5 minutes.
3. Add rice.
4. Fry until the rice grains turn white, stirring constantly
5. Add wine.
6. Cook until wine is almost evaporated, add ladlefuls of seafood broth and season with salt and paprika.
7. Stir constantly until rice is tender.
8. Halfway through the cooking, add shrimp and cilantro.
9. Season to taste.

water, shrimp, olive oil, red onion, garlic, only, arborio rice, white wine, salt, paprika, shrimp, cilantro, paprika, salt

Taken from www.yummly.com/recipe/Shrimp-Risotto-2055706 (may not work)