Risotto with shrimps and vegetables and salad and fruit

We need

1/2 cup of rice
2-3 medium shrimps
1/8 cup of fresh corn
1/2 red pepper
1/2 green pepper
1/2 onion
1/2 clove of garlic
1/4 whet of white wine
2 teaspoons of olive oil

Accompany with:
1 cup of salad
1 serving fruit of choice

Preparation

Wash the pepper, remove the stem and seeds and cut in small pieces. Wash the corn and drain it

In a casserole with boiling water, add the corn, the chopped pepper and leave them to boil for 10-12 minutes until the soften. Put them with a skimmer in a platter and cover them with tinfoil to stay hot.

Meanwhile wash the shrimps. Remove the head, legs, tails, nutshells and boil them for 4-5 minutes in the water in which the peppers have boiled. Next put them with a skimmer in the platter with the vegetables and cover them with tinfoil to stay hot. Pass the bouillon in which the vegetables and shrimps have boiled from a turban and put it in a casserole in low heat to stay hot.

In another casserole heat the oil and saute the chopped onion and garlic until they turn gold. Add the rice, saute it stirring lightly, douse with the wine and leave them, until the alcohol evaporates.

Then add 1 cup from the bouillon in the casserole stirring continuously. When the water is absorbed, put another 1 cup and continue the process, until the rice softens. Just before removing the casserole from the hotplate add in the vegetables, stir and serve.
Accompany with 1 cup of salad.