Carrot and Shrimp Risotto

Ingredients

• Risotto

  • 4 cups (1 litre) chicken broth
  • 1/2 tsp saffron (see note)
  • 4 carrots, cut into chunks
  • 1 onion, cut into chunks
  • 2 garlic cloves, peeled
  • 2 tbsp butter
  • 1 cup (210 g) arborio rice
  • 3/4 cup (180 ml) white wine
  • 1 cup (70 g) Parmesan cheese, freshly grated

• Garnish

  • 2 carrots, julienned
  • 3 tbsp butter
  • 2 tsp (10 ml) lemon juice
  • 3/4 lb (340 g) Argentinian pink shrimp (large)