Hi, I’m Marie. Today, we’re going to make colourful risotto with scampi recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. 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 popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. 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 have to first prepare a few components. You can have colourful risotto with scampi using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Colourful risotto with scampi:
- Take 150 g risotto rice
- Make ready 18 scampi (or more)
- Take 500 mL chicken stock (or vegetable)
- Prepare 3 medium sized carrots
- Prepare 1 bell pepper
- Take 1 sjalot or 1/2 onion
- Prepare 1 garlic clove
- Make ready 35 g tomato paste
- Make ready Seasoning
- Prepare 2 anchovy fillet (in oil)
- Prepare 0.1 g saffron
- Prepare Chili flakes
- Prepare Cayenne pepper
- Prepare Optional
- Prepare 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’s going to wrap this up with this exceptional dish colourful risotto with scampi recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
