30 ml vegetable oil
80 g diced cooking onion
225 g arborio rice
1 clove garlic (minced)
6 g finely grated fresh ginger
2 ½ cups shrimp or chicken stock
1 ½ cup diced red bell peppper (about 1 medium pepper)
400 g fully peeled shrimp
salt & pepper
100 g fresh spinach leaves
chopped roasted peanuts (for garnish)
sambal or pickled japeno peppers (for garnish)
To serve, spoon the risotto into bowls and top with the peanuts, Sambal and/or Pickled Jalapeno Peppers.