Colourful risotto with scampi. Ricetta veloce Risotto alla crema di Scampi,Quick recipe Risotto with cream of scampi,Risotto rapide de recette avec de la crème de langoustines,Risotto. You will love this decadent Shrimp Scampi With Parmesan Risotto recipe. For a slightly different twist on traditional shrimp scampi served over pasta, I decided to go risotto this time.

Good small shrimp are a perfectly acceptable substitute. This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately. The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. You can cook Colourful risotto with scampi using 15 ingredients and 13 steps. Here is how you cook that.

Ingredients of Colourful risotto with scampi

Prepare 150 g of risotto rice.
You need 18 of scampi (or more).
Prepare 500 mL of chicken stock (or vegetable).
Prepare 3 of medium sized carrots.
You need 1 of bell pepper.
It's 1 of sjalot or 1/2 onion.
You need 1 of garlic clove.
You need 35 g of tomato paste.
Prepare of Seasoning.
Prepare 2 of anchovy fillet (in oil).
Prepare 0.1 g of saffron.
You need of Chili flakes.
You need of Cayenne pepper.
It's of Optional.
It's 75 g of (frozen) peas.

Staccare la testa agli scampi esercitando una leggera torsione, inciderli dalla parte del ventre, con una forbice ed estrarre delicatamente la polpa (attenzione al filino nero), sciacquarla sotto l'acqua corrente e tenerla.. PROCEDIMENTO Sgusciate gli scampi, togliete il filetto nero, teneteli da parte. Scampi, currydressing en appel, een zalige combinatie! Maak er een heerlijke salade van.

Colourful risotto with scampi instructions

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!.

En nog eens lekker licht ook. Deze pastaschotel brengt je helemaal in Zuiderse sferen! TO PREPARE RISOTTO In glass serving dish, combine butter, garlic and onion. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Safran, fein gehackte Petersilie und Currypulver zu den Scampi geben, gut durchrühren.