OVERVIEW

Preparation

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  Peel and finely dice the onion. Halve garlic. Halve and dice bell bell pepper. Wash and drain shrimp. Heat 4 tablespoons of oil in an ovenproof frying pan. Sauté shrimp vigorously in it, turning, for about 4 minutes. Add garlic after about 2 minutes. Remove shrimp and garlic. Fry peppers and peas in hot frying oil for about 3 minutes and remove.
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  Add 1 tablespoon oil to the pan. Sauté onion in it until translucent. Add rice, sauté briefly and deglaze with wine. Add garlic. Pour in enough stock to cover the rice. Cook in preheated oven (E-Herd: 175 °C/ convection oven: 150 °C) for approx. 40 minutes. Pour in remaining stock gradually until rice is cooked.
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  Remove rice pan from oven, remove garlic and stir in cream cheese. Spread vegetables and shrimp on top of rice, bake for another 5-10 minutes. Garnish finished risotto with basil leaves.