Lemon and thyme shrimp risotto

This happens to be one of my go-to recipes when I found myself wanting an easy comfort meal. Fresh, creamy, sweet and salty it hits all those spots for a perfectly balanced dish for all.

Ingredients (Serves 3)

2 twigs of thyme

2 tbs Butter

Half an onion

1 tbs Garlic

Shrimp (18 pieces)

Lemon pepper seasoning

2 cups Green beans

2 cups Risotto rice

1 Vegetable stock cube

Juice of half a lemon

Salt and ground black pepper to taste

Method

Prepare your shrimp if brought uncleaned and tailed. Detail the shrimp and clean as such.

Next season you prepared shrimp generously with lemon pepper seasoning and set it aside in the fridge.

Prepare a pot and place risotto rice with water. Bring to a boil and add the stock cube. Let it simmer for 20mins.

Whilst risotto is simmering. Add to the pan with the garlic, butter, thyme, and the diced onions and bring to medium heat.

Once butter is melted and onions begin to caramelize add in the shrimps and cook till they are light pink and slightly curled.

Then add green beans.

Once the rice has simmered and cooked add to the pan of shrimp. Add lemon juice.

Then Mix and place on low heat for 10mins.

Once the risotto is of a thick consistency remove thyme sprigs and serve.

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