Saffron risotto with shrimp

1

onion

1

clove of garlic

250 g

risotto rice

150 g

frozen peas

100 ml

dry white wine

500 ml

vegetable broth

1 package

saffron (approx. 0.2 g each)

5 stalks

parsley

250 g

raw peeled shrimp

20 g

butter

75 g

chopped Parmesan cheese

salt, pepper

1 1/2

onion

1 1/2

clove of garlic

375 g

risotto rice

225 g

frozen peas

150 ml

dry white wine

750 ml

vegetable broth

1 1/2 packages

saffron (approx. 0.2 g each)

7 1/2 stalks

parsley

375 g

raw peeled shrimp

30 g

butter

113 g

chopped Parmesan cheese

salt, pepper