Summary

Ingredients

• 1 onion (s), finely diced
• 1 clove garlic, finely diced
• 2 tablespoon olive oil
• 400 g rice (risotto rice)
• 500 ml beef broth
• 100 ml white wine
• 350 g scampi, medium-sized, peeled
• salt and pepper
• 2 zucchini, sliced
• 100 g parmesan, rated
• 1 lemon (s), untreated, grated zest
• 2 tablespoon butter

Print Recipe Pin Recipe

Instructions

1. Fry the onion and garlic in the oil until translucent. Add rice and let it tarnish too. Pour in some warm broth and let it boil down while stirring until the liquid has been absorbed by the rice, then pour in the broth again and let it boil down until the broth is used up. Then pour in the white wine. Let the rice simmer over low heat for 15 minutes, stirring occasionally.
2. Briefly fry the scampi in oil in a pan, season with salt. pepper and remove. Then fry the zucchini slices for 2 minutes.
3. Stir the butter, parmesan and lemon zest into the risotto. Add the scampi and zucchini and serve hot.