Risotto with Curry, Cauliflower and Scampi from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g sunflower seeds, pumpkin and pine, mixed
- 3 onion (s), diced
- 2 cloves garlic, diced
- 5 tablespoon oil
- 40 g butter
- 3 tablespoon curry
- 400 g rice, (risotto rice)
- Salt, (fleur de sel)
- Cumin, good pinch
- ml 1,000 vegetable stock
- 1 small cauliflower, cut into florets
- 2 leeks, cut into rings
- 500 g scampi, peeled, deveined
- 3 tablespoon lemon juice
- 1 bunch chives, cut into fine rolls
- 250 ml white wine, dry
Print Recipe
Pin Recipe Instructions
- Drizzle the scampi (alternatively: crabs or prawns) with lemon juice and let them steep in a bowl.
- Lightly roast the core mixture in the wok without fat while stirring and place on a plate.
- Heat the oil and butter in the wok, sauté the onion and garlic cubes until translucent. Stir in the rice until it is completely coated with fat. Dust with the curry, sweat very briefly, deglaze with white wine and 1 / 2l vegetable stock, add a good pinch of cumin and salt and cook covered for 20 minutes over low heat.
- Mix in the cauliflower and leek, pour in the rest of the broth and cook covered for another 20 minutes.
- Remove the wok from the hob, mix in the marinated scampi with the lemon juice and chives and let steep for 2-3 minutes.
- Serve sprinkled with the core mixture.
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