- ½ medium sweet onion, diced
- knob of butter
- 2 tbsp olive oil
- ¾ cups (190ml) arborio/risotto rice
- 1 ¼ cups (310ml) chicken broth
- ½ cups (120ml) green peas,corn and carrots
- 220 g shrimp (cleaned)
- ¼ cups (60ml) chopped dill (optional)
- ½ cups (120ml) chopped parsley (optional)
Heat up a thick-bottomed pan or non-stick pan. Melt the butter and add onions. Cook on low heat until the onion becomes translucent and fragrant.
Stir in the rice, covering it in the oil and onion combination. Cook uncovered for one and a half minutes.
Add the chicken stock to the rice mixture and cook for 8 minutes uncovered. Keep stirring and add the fresh or frozen vegies. You will have to stir constantly for about 22-30 minutes.
In the last 2 minutes of cooking add the shrimps. Continue stirring.
Check the consistency of the rice- it should be al dente and slightly creamy (like a flowing lava).
Add a splash of chicken stock if rice is too firm. Stir in the herbs parsley and dill. Cover dish with a cloth and let stand for about a minute to absorb extra stock. Add salt and pepper to taste, and savour this classic Northern Italian dish. Serve with white wine.