For the risotto, peel the onion and cut into fine cubes. Heat olive oil and 1 tablespoon butter in a pot. Sauté the onion cubes in it. Add rice and sauté until translucent while stirring. Deglaze with white wine, season lightly with salt, add some hot stock or broth and simmer for 20 minutes while stirring.
Meanwhile, prepare the YUU’N MEE Garlic Herb Shrimp as desired.
Microwave 2-4 minutes at 900 watts hot air oven or preheated oven 10-15 minutes at 220 °C or about 10 minutes in a pan.
Season the risotto with salt and stir in 1 tablespoon of butter just before serving.
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