I adapted the Alice Waters recipe for risotto bianco from “The Art of Simple Food” for this, by using olive oil instead of butter and homemade vegetable stock instead of chicken stock (the red cabbage from this batch of vegetable stock gave it a light pink color). While I stirred the risotto, Mr. MVP squeezed the juice from half a lemon on 1/2 pound of shrimp and seasoned them with salt, pepper, and paprika. Then he tossed the shrimp in a saute pan with 1/4 cup of vegetable stock and one tablespoon of olive oil until liquid was reduced and the shrimp were cooked. Final step: I added the zest from one lemon to the risotto before serving with the shrimp and pea sprouts on top. Yum.