Risotto with gray shrimps, watercress & lemon

For ➍
300 g grey North Sea shrimps
1 tbs butter
2 tbs olive oil
1½ vegetable stock cubes
300 g risotto rice
1.5 l water
60 g Parmigiano cheese
3 lemons
1 clove of garlic, finely chopped
1 shallot, finely chopped
1 bunch of watercress
pepper from the mill & salt

Put a pan on the fire with some olive oil and simmer the shallot and garlic. Add the rice and fry a little further on a low heat. Bring the water to a boil and dissolve the bouillon cubes. Add the stock little by little to the risotto, wait until the stock is fully absorbed by the rice before adding new.
When the rice is done, add the butter and let it melt. Squeeze the juice of 2 lemons and pour into the risotto, season with salt and pepper and mix. Finish the risotto with the Parmigiano cheese, the watercress and a lemon wedge.

Serve with the shrimps.
Read how to make a quick risotto.