Shrimp risotto in a slow cooker

Ingredients:

• 1.5 tbsp. arborio rice
• 1 shallot
• 2 cloves of garlic
• 4 tbsp (60 g) butter
• 3 sprigs of fresh thyme
• 1/3 cup dry white wine
• 1 bottle (240 ml) of clam juice
• 450 g large shrimp, peeled and deveined
• 0.5 cup frozen peas
• 2 tbsp. l. grated parmesan
• 0.5 tsp finely grated lemon zest + extra for serving
• Lemon wedges, for serving

Preparation:

1. Set the slow cooker to medium-high heat. Chop the shallot and garlic. When the pan is hot, add 2 tablespoons (30 g) of butter, then add the shallot, garlic, and a pinch of salt and pepper. Cook, stirring, until softened, about 3 minutes.
2. Add the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pan, and cook until evaporated, about 30 seconds. Turn off the saute function.
3. Stir the clam juice and 3 cups of hot water into the rice. Close the lid and close the steam valve. Set the pressure cooker to 5 minutes. When the time is up, open the steam valve and release all the steam. Carefully open the lid.
4. Season the shrimp with salt and pepper and add to the pan. Stir in the peas. Without turning on the slow cooker, close the lid and let the shrimp steam for 5 minutes.
5. Stir the Parmesan and lemon zest into the risotto, then stir in the remaining 2 tablespoons (30 g) butter until melted. Add a little water, if necessary, to loosen the risotto. Discard the thyme sprigs.
6. Divide the risotto among plates. Sprinkle with lemon zest and serve with lemon wedges.