Risotto mediterraneo
Risotto mediterraneo
Ingredients
- Risotto (B13) – 150 g
- Arrabiata (H10) – 1/2 tbsp
- Scampi – 1 pc
- Brunoise of red, green and yellow peppers – 10 g each
- Diced zucchini – 15 g
- Diced eggplant – 15 g
- Chopped onion – 5 g
- Olive oil – 10 g
- Salt en pepper
- Chives (garnish)
Bereiding
- Cook the shrimp in court bouillon or in a steamer. Season the shrimp and/or the court bouillon properly.
- Fry the vegetables in a hot pan with olive oil and season to taste. Brown the vegetables and set them aside.
- Place the frozen risotto in the same pan and let it heat for more or less 4 minutes in the pan, stirring constantly. Once the risotto is ready, add 2/3 of the vegetables and the Arrabiata sauce. Mix and season.
- Arrange the risotto on a hot plate using a cookie cutter, garnish with the remaining vegetables and arrange the shrimp on top.
- Decorate with the chives.
Deze producten heb je nodig
Risotto
Arrabbiata
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