Hello, I am Joana. Today, I will show you a way to prepare colourful risotto with scampi recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Colourful risotto with scampi Recipe
Colourful risotto with scampi is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Colourful risotto with scampi is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have colourful risotto with scampi using 15 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Colourful risotto with scampi:
- Make ready 150 g risotto rice
- Get 18 scampi (or more)
- Take 500 mL chicken stock (or vegetable)
- Get 3 medium sized carrots
- Take 1 bell pepper
- Prepare 1 sjalot or 1/2 onion
- Make ready 1 garlic clove
- Get 35 g tomato paste
- Make ready Seasoning
- Prepare 2 anchovy fillet (in oil)
- Take 0.1 g saffron
- Prepare Chili flakes
- Take Cayenne pepper
- Prepare Optional
- Make ready 75 g (frozen) peas
Steps to make Colourful risotto with scampi:
- Dice the carrots and bell pepper. Shred the sjalot, mince the garlic and cut the anchovy filets in small strips.
- Put olive oil in a deep pan and add the scampi’s. Feel free to add some extra garlic!
- Let the scampi release their flavour and when almost ready take them out of the pan.
- Add the anchovy to the remaining oil in the pan. Stir until the filets have desintegrated in the oil.
- Put your diced sjalot in the oil and flavor with some chili flakes and part of the minced garlic. Stir until the sjalot becomes translucent.
- Add the carrots to the pan and cook for about 2-3 minutes. Then add the bell pepper and let it sit for another 2 minutes.
- Shortly cook the risotto rice with the vegetables until translucent.
- Add the chicken stock and tomato paste to the pan. Season with saffron and cayenne pepper.
- Stir frequently and add water when necessary.
- If the rice is almost ready, add the scampi and cook for another 2 minutes.
- (Optional) At this moment, I like to add peas to add some colour to the dish.
- When the water has almost evaporated, turn up the heat to get a delicious crust at the bottom of the pan.
- Put on your plate and enjoy!
So that is going to wrap it up for this distinctive dish colourful risotto with scampi recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
