"Vegetables and shrimp risotto

First we make the fumet with bones and head of hake that we have frozen and the skins and head of the prawns.

In the meantime we clean and chop the vegetables.

In a casserole with a splash of olive oil put the onion, the bell pepper and the carrot and when it is golden brown, add the mushrooms to larger pieces. When it is well fried, add the peeled and cut prawns and the rice.

Once everything is mixed, add the strained fumet little by little, in ladles while stirring continuously. Waiting for the broth to be absorbed to add more, and until we finish it or we see that the rice does not absorb more and it is a creamy texture. For about 18 minutes.

Let it al dente, turn off and add the Parmesan cheese in small pieces, stir well and serve.