Peanut Risotto with Shrimp Skewers

For the peanut risotto with shrimp skewers, bring the rice and water to the boil, reduce heat and cook covered for about 20 minutes (preferably in the steamer) until al dente. Meanwhile, peel and clean the shrimp (except for the last tail end) (remove the intestines).

Cut both ends of the lemongrass stalks diagonally to make it easier to skewer the shrimp. Stick 2 shrimps on each stick. Mix the cooked rice with beef broth, grated peanuts and peanut butter and let it sit for another 3 minutes, stirring constantly.

Heat a pan, pour a little oil and fry the shrimp in it on both sides until they turn a soft orange color. Slice the garlic and mix with soy sauce, sugar and salt. Add and flavor the shrimp with it.

Remove the risotto from the heat, mix with parmesan and add the fish sauce. Arrange on plates, place the skewers on top and garnish the peanut risotto with shrimp skewers with chili and cilantro greens.

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