Carrot Risotto with Ginger and Shrimp

Prepare your ingredients: grate the carrots and ginger, finely chop the shallot and mince the garlic. Heat the vegetable broth in a separate pot and keep it warm over low heat.

In a large pan or pot, heat 1 tbsp of olive oil over medium heat. Add the chopped shallot and sauté until translucent (about 3-4 minutes). Add the minced garlic and grated ginger, then cook for another 1 minute until fragrant.

Add the Arborio rice to the pan and toast for 1-2 minutes until the edges of the grains become translucent. Pour in the dry white wine and cook until it has completely evaporated (about 2-3 minutes).

Begin adding the warm broth to the rice, one ladleful at a time. Stir continuously after each addition until the liquid is fully absorbed before adding the next. After about 10 minutes, stir in the grated carrots. Continue adding broth and stirring for another 10-15 minutes until the rice is creamy and al dente.

While the risotto is almost ready, heat 1 tbsp of olive oil in another pan. Add the shrimp, season with salt and pepper, and sauté for 1-2 minutes per side until pink and cooked through. Do not overcook!

Remove the risotto from the heat. Stir in the butter and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Gently fold in the cooked shrimp. Serve immediately, garnished with fresh chopped parsley.