How to cook Shrimp and Tomato Risotto

How to cook Shrimp and Tomato Risotto
Shrimp and Tomato Risotto
INGREDIENTS
400ml vegetable stock
1 glug of olive oil
1 small onion, finely chopped
1 garlic clove, minced
220g arborio/risotto rice
150g cheery tomatoes, quartered
400g tin of chopped tomatoes
1/2 tsp sugar
1/2 tsp pepper
1/4 tsp paprika
300g raw shrimp
handful of basil. torn
small handful of grated vegetarian Parmesan
DIRECTIONS
Begin by boiling the stock in a large pan and leave to the side.
Get a deep frying pan and put on a medium heat. Pour in the olive oil and add the onion, garlic and rice. Stir regularly to ensure all of the rice is coated in oil and does not stick to the pan.
When the onions become translucent (this should take around 3-4 minutes) add in 1 ladel of stock. Keep stirring while the rice absorbs the stock and when it is completely absorbed , add another ladel of stock. Keep doing this until all of the stock has been absorbed by the rice.
Next, add in the fresh cherry tomatoes and the chopped tomatoes. and stir into the rice. This should be followed by the sugar (to counteract the tartness of the tomatoes), the pepper and the paprika. Now you should let the risotto simmer for around 10-12 minutes, stirring regularly.
The next step is adding your shrimp. Make sure to coat them in the sauce so they cooked evenly and thoroughly. After around 3-5 minutes, the shrimp will pink all over and you're almost done!
Add the basil and serve, sprinkling a little Parmesan on each serving.
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