Risotto with Lemon, Peas, Curry and Shrimp

Chop the onion finely. Peel and chop enough lime peel to make a fine zest of about 1 tbsp, then squeeze out the juice. Season the shrimp with lime juice, salt, pepper and a little bit of curry. Saute the onion in the oil until soft, add the long grain rice and curry powder and saute until soft as well. Extinguish with half of the white wine, add a tablespoon of finely chopped lime zest, add the boiling soup and simmer for 18-20 minutes, stirring continuously. Remove from heat. Add the peas, stir in the remaining wine and the mascarpone. Finally, add the mint and verveine and simmer for a few minutes.

Season well. In the meantime, roast the shrimps in oil and arrange on the risotto.

Tip To make this risotto taste a little more exotic, you can add a few kaffir lime leaves and lemongrass stalks. You can also add more vegetables like cucurbits, carrots, snow peas, zuchetti and tomatoes.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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