Arugula Risotto

Simple and quick to prepare Sauté the shallots in the rapeseed oil until translucent. Add the long grain rice, steam briefly, extinguish with the white wine and cook completely. While stirring frequently, gradually add the hot vegetable broth so that the long-grain rice is always just covered with liquid. Cook the long grain rice for about twenty minutes on low heat.

Chop two-thirds of the arugula and mix into the risotto together with the cream cheese. Season to taste with salt and freshly ground pepper. Last but not least, mix the giant shrimps into the risotto, warm briefly and serve. Sprinkle with the remaining rocket flakes and bring to the table.

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