Recipe of Homemade Colourful risotto with scampi

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, colourful risotto with scampi. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Colourful risotto with scampi is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Colourful risotto with scampi is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook colourful risotto with scampi using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Colourful risotto with scampi:

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

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