Shrimp Risotto

For the shrimp risotto, peel the garlic cloves and chop very finely. Also peel the onion and cut into very fine cubes.

Now sauté both one after the other in olive oil (best) in a coated pot. Do not sauté too long and now stir in the raw rice and sauté briefly.

Then deglaze with the wine and add enough soup to just cover the rice. Let the soup simmer a bit over medium heat.

Wash and quarter the cherry tomatoes and add to the simmer. Stir frequently! Once the soup is well absorbed, add another ladleful.

Repeat this process until the rice is almost soft and there is almost no soup left in the pot. Now add the drained shrimp, stir in, and stir in the arugula salad as well.

Now stir in tomato paste, salt, pepper and butter and finish cooking.

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