date: 2020-11-22T16:35:08.732Z image: https://img-global.cpcdn.com/recipes/371c2a7d1cfde02f/751x532cq70/colourful-risotto-with-scampi-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/371c2a7d1cfde02f/751x532cq70/colourful-risotto-with-scampi-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/371c2a7d1cfde02f/751x532cq70/colourful-risotto-with-scampi-recipe-main-photo.jpg author: Jose Hubbard ratingvalue: 4.8 reviewcount: 11975 recipeingredient: - "150 g risotto rice" - "18 scampi or more" - "500 mL chicken stock or vegetable" - "3 medium sized carrots" - "1 bell pepper" - "1 sjalot or 12 onion" - "1 garlic clove" - "35 g tomato paste" - " Seasoning" - "2 anchovy fillet in oil" - "0.1 g saffron" - " Chili flakes" - " Cayenne pepper" - " Optional" - "75 g frozen peas" recipeinstructions: - "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!" categories: - Recipe tags: - colourful - risotto - with katakunci: colourful risotto with nutrition: 161 calories recipecuisine: American preptime: "PT10M" cooktime: "PT54M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, colourful risotto with scampi. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Colourful risotto with scampi is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. They're fine and they look fantastic. Colourful risotto with scampi is something which I've loved my whole life. 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. Added in some parmesan and garlic to make it extra tasty, and then topped it with the always-amazing shrimp scampi. (Risotto con Scampi e Radicchio). To begin with this 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 can achieve it. ##### The ingredients needed to make Colourful risotto with scampi: 1. Prepare 150 g risotto rice 1. Get 18 scampi (or more) 1. Make ready 500 mL chicken stock (or vegetable) 1. Make ready 3 medium sized carrots 1. Get 1 bell pepper 1. Prepare 1 sjalot or 1/2 onion 1. Get 1 garlic clove 1. Prepare 35 g tomato paste 1. Get Seasoning 1. Prepare 2 anchovy fillet (in oil) 1. Take 0.1 g saffron 1. Get Chili flakes 1. Make ready Cayenne pepper 1. Get Optional 1. Make ready 75 g (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. ##### 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. 1. Put olive oil in a deep pan and add the scampi's. Feel free to add some extra garlic! 1. Let the scampi release their flavour and when almost ready take them out of the pan. 1. Add the anchovy to the remaining oil in the pan. Stir until the filets have desintegrated in the oil. 1. 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. 1. 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. 1. Shortly cook the risotto rice with the vegetables until translucent. 1. Add the chicken stock and tomato paste to the pan. Season with saffron and cayenne pepper. 1. Stir frequently and add water when necessary. 1. If the rice is almost ready, add the scampi and cook for another 2 minutes. 1. (Optional) At this moment, I like to add peas to add some colour to the dish. 1. When the water has almost evaporated, turn up the heat to get a delicious crust at the bottom of the pan. 1. Put on your plate and enjoy! Scampi, currydressing en appel, een zalige combinatie! Maak er een heerlijke salade van. 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. So that's going to wrap this up with this special food colourful risotto with scampi recipe. Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!