Peel onion and garlic, cut in fi ne cubes. Place in a pot 20 cm 3.0 l and place lid. Heat at highest level up to frying window. Remove lid, add rice and sauté a little at low level, stirring regularly.
Add peas with wine. Let wine almost evaporate, stirring regularly. Add stock and saffron, mix. Fit Secuquick softline 20 cm and close. Heat at highest level up to fi rst soft window, quick-cook at low level approx. 7 minutes.
Pluck parsley leaves and chop. Depressurise Secuquick and remove. Fold in shrimp with cream and parmesan. Place lid and let risotto steep approx. minutes until the shrimp turn red. Season and serve sprinkled with parsley.
