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🍽️ Herb Risotto with Scampi

786 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 80 g butter
• 500 g risotto rice (Vialone nano or carnaroli)
• dry white wine
• 2 l defatted poultry stock
• 2 bunches parsley
• 1 bunch basil
• coriander
• 4 sprigs tarragon
• 4 sprigs mint
• 100 g grated parmesan
• salt
• pepper from the mill
• 24 scampi
• 4 tbsp olive oil

Instructions

1. 1. Heat a large pan over medium heat.
2. 2. Peel the onions and garlic.
3. 3. Finely chop the onions and garlic.
4. 4. Melt half of the butter in the pan.
5. 5. Sauté the onions and garlic until translucent.
6. 6. Rinse the rice thoroughly.
7. 7. Add the rinsed rice, onions, and garlic to the pan.
8. 8. Stir constantly for one minute.
9. 9. Deglaze the mixture with wine.
10. 10. Let the wine evaporate completely.
11. 11. Add the poultry broth gradually.
12. 12. Stir continuously while adding.
13. 13. Ensure the rice is just covered by the liquid at all times.
14. 14. Let the risotto simmer gently.
15. 15. Avoid letting it sit without stirring to prevent burning.
16. 16. Wash the herbs under running water.
17. 17. Shake the herbs dry.
18. 18. Pluck the leaves from the stems.
19. 19. Finely chop the herbs.
20. 20. Cook the rice for about 20 minutes.
21. 21. Check if the rice is al dente (firm to the bite).
22. 22. Add the chopped herbs to the risotto.
23. 23. Add the remaining butter.
24. 24. Add the Parmesan cheese.
25. 25. Stir everything well until creamy.
26. 26. Season the risotto with salt and pepper.
27. 27. Let the finished risotto rest for three more minutes.
28. 28. Rinse the scampi under cold water.
29. 29. Remove the vein from the scampi.
30. 30. Heat oil in a separate pan.
31. 31. Sear the scampi briefly in the hot oil.
32. 32. Season the scampi with salt and pepper.
33. 33. Plate the risotto.
34. 34. Top with the fried scampi.

Nutrition per serving

• kcal: 786
• Protein: 50 g · Fett/Fat: 31 g · Carbs: 53 g