Recipe: Tasty Colourful risotto with scampi

Colourful risotto with scampi. This Shrimp Scampi Risotto recipe from Delish.com will hit the spot. 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 an authentic Venetian iteration of this dish you'll need true scampi—Adriatic crayfish—but it can be difficult to find in the U. Good small shrimp are a perfectly acceptable substitute. Categories: Tomato Side Dish Side Dish Tomato Risotto Recipes Wine Recipes Celery Shellfish Recipes Grain Recipes Rice Recipes Carrot Recipes. You can Cook Colourful risotto with scampi using 15 ingredients and 13 steps. Here is how you cook it.

Ingredients of Colourful risotto with scampi

1. Lets Go Prepare 150 g of risotto rice.
2. What You needis 18 of scampi (or more).
3. It's 500 mL of chicken stock (or vegetable).
4. Lets Go Prepare 3 of medium sized carrots.
5. What You needis 1 of bell pepper.
6. Lets Go Prepare 1 of sjalot or 1/2 onion.
7. It's 1 of garlic clove.
8. What You needis 35 g of tomato paste.
9. Lets Go Prepare of Seasoning.
10. It's 2 of anchovy filet (in oil).
11. It's 0.1 g of saffron.
12. It's of Chili flakes.
13. Lets Go Prepare of Cayenne pepper.
14. Lets Go Prepare of Optional.
15. Lets Go Prepare 75 g of (frozen) peas.

TO PREPARE RISOTTO In glass serving dish, combine butter, garlic and onion. 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. Recipe: Parmesan Risotto with Roasted Shrimp.

Colourful risotto with scampi step by step

1. Dice the carrots and bell pepper. Shred the sjalot, mince the garlic and cut the anchovy filets in small strips..
2. Put olive oil in a deep pan and add the scampi's. Feel free to add some extra garlic!.
3. Let the scampi release their flavour and when almost ready take them out of the pan..
4. Add the anchovy to the remaining oil in the pan. Stir until the filets have desintegrated in the oil..
5. Put your diced sjalot in the oil and flavor with some chili flakes and part of the minced garlic. Stir untill the sjalot becomes translucent..
6. 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..
7. Shortly cook the risotto rice with the vegetables untill translucent..
8. Add the chicken stock and tomato paste to the pan. Season with saffron and cayenne pepper..
9. Stir frequently and add water when necessary..
10. If the rice is almost ready, add the scampi and cook for another 2 minutes..
11. (Optional) At this moment, I like to add peas to add some colour to the dish..
12. When the water has almost evaporated, turn up the heat to get a delicious crust at the bottom of the pan..
13. Put on your plate and enjoy!.

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