Risotto with Peppers and Scampi

 Risotto with Peppers and Scampi

Difficulty: easy

Prep time: 15 minutes 

Cooking: 20 minutes 

Serving: 4 persons

Ingredients:

• 300 g rice for risotto 
• half a yellow pepper half 
• a red pepper half 
• a green pepper 
• 2 thin leeks 
• 300 g of langoustine tails shell 
• a clove of garlic 
• white wine 
• a bunch of parsley 
• olive oil 
• a liter of fish broth fresh
• marjoram 
• salt 
• pepper

Preparation:

1. Clean the leeks by removing the roots, wash them under running water and thinly slice only the white part. 
2. Clean the peppers by removing seeds and white ribs, wash them and cut them into cubes. 
3. Heat 4 tablespoons of oil in a pan and let the leeks soften: add the peppers and rice, raise the heat and toast, stirring, for a couple of minutes. 
4. Pour in a little white wine and let it evaporate; add a ladleful of boiling broth and cook the risotto by continuing to stir with a wooden spoon and adding more boiling broth when the previous one has been absorbed by the rice. 
5. Peel the garlic clove and mince it with the parsley. Heat 2 tablespoons of oil in a pan with half of the prepared mince, add the washed and dried scampi tails and brown them for 2-3 minutes. 
6. Shade with a little wine, salt and pepper; remove from heat and keep warm, covered. 
7. Just before the rice is cooked, add the scampi with their sauce, the remaining chopped garlic and parsley and the finely chopped marjoram; mix and serve.

An ultra-fast broth

The preparation of fish broth requires the cultivation over low heat in water and a little white wine, for about an hour, of celery, carrot, shallots, fish heads and bones and shells of crustaceans. If you have little time, you can get it quickly by using fish granular:

Just melt 2 scoops in a liter of boiling water.