Hi, I’m Marie. Today, I’m gonna show you how to prepare 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 meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Colourful risotto with scampi is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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:

1. Take 150 g risotto rice
2. Take 18 scampi (or more)
3. Make ready 500 mL chicken stock (or vegetable)
4. Make ready 3 medium sized carrots
5. Prepare 1 bell pepper
6. Prepare 1 sjalot or 1/2 onion
7. Take 1 garlic clove
8. Get 35 g tomato paste
9. Take Seasoning
10. Make ready 2 anchovy fillet (in oil)
11. Take 0.1 g saffron
12. Make ready Chili flakes
13. Make ready Cayenne pepper
14. Take Optional
15. Get 75 g (frozen) peas

Instructions to make Colourful risotto with scampi:

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 scampis. 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 until 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 until 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!

So that’s going to wrap it up with this exceptional dish colourful risotto with scampi recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!

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