Scampi, mushroom and curry risotto

Name: Scampi, mushroom and curry risotto
Total time: 20 min
Yield: 4 personnes
Cuisine: Cuisine enrichie
Ingredients: 2 bouteilles de 200 ml de Delical HPHC 360 Nature; 200 g de riz pour risotto; 500 ml de bouillon de légumes; 500 ml d’eau chaude; 2 filets d’huile d’olive; 1 oignon; 2 gousses d’ail; 250 g de champignons; 14 scampis; 4 cuillères à soupe de curry; 2 cuillères à soupe de parmesan; Sel / Poivre

20 min
Easy
serves 4

721kcal
39 gof protein
91 gcarbohydrate
15 gfat

Nutrition information for the recipe, as a guide only.

Ingredients

2 × 200 ml bottles of Delical HPHC 360 plain
200 g risotto rice
500 ml vegetable stock
500 ml hot water
2 drizzles of olive oil
1 onion
2 garlic cloves
250 g mushrooms
14 scampi
4 tbsp curry powder
2 tbsp Parmesan
Salt / pepper

Method

To cook the rice

Pour a drizzle of olive oil into a frying pan (or wok)
Add the risotto rice and cook for 5 minutes.
Add the heated vegetable stock and stir regularly.
Once the rice has absorbed the stock, add the hot water.
Add two tablespoons of curry powder and stir regularly.

To make the sauce

Fry the garlic and onion in a drizzle of olive oil.
Add the chopped mushrooms, salt and pepper.
When the mushrooms are cooked, add the scampi.
Pour in the Delical HPHC 360 Plain.
Sprinkle two tablespoons of curry powder and two tablespoons of Parmesan over the mixture.
Mix everything together.
Once the risotto is soft and slightly sticky, stir in the sauce.
Simmer for 10 minutes, stirring from time to time.

Made with