Risotto with Scampi
Ingredients
- 500 G Scampi Scampi Tails
- 1 Onion Small Onion
- to taste Salt Salt
- to taste Pepper Pepper
- to taste Parsley Parsley
- 1 Glass White Wine White Wine
- to taste Light Vegetable Broth Light Vegetable Broth
- 50 G Butter Butter
- 350 G Rice Rice
Instructions
- 1. Finely chop the onion and let it soften in the butter together with the parsley, salt, and pepper.
- 2. After about ten minutes of slow cooking, add the white wine and the rice. Toast the rice for a few minutes.
- 3. Gradually add the light vegetable broth, continuing to cook the rice.
- 4. Seven or eight minutes before the rice is ready (it takes about fifteen minutes for the total cooking of the rice), add the scampi tails that you have washed and peeled.
- 5. Mix in a little milk at the end and let it rest for two minutes.
- 6. Serve the risotto with scampi hot. The recipe can be enriched by adding asparagus tips as well.
Notes
For an extra touch, you can add some fresh lemon juice at the end for an extra burst of freshness.