Red Risotto with Shrimp and Cucumber Salad
Red risotto with shrimp and cucumber salad is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 red bell peppers
- 3 tbsp olive oil
- 400 ml Vegetable broth
- 1 Shallot
- 250 g Risotto rice
- 100 ml dry white wine
- 40 g Butter
- 80 g freshly grated Parmesan
- 1 cucumber salad cucumber
- Salt
- 0.5 handful dill
- 150 g yogurt
- 1 tbsp White Wine Vinegar
- a pinch sugar
- 8 scampi (peeled and deveined, except for the tail segment)
- 1 tbsp Olive Oil
- black pepper (ground)
Instructions
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1.
Wash, trim and roughly dice the bell peppers for the risotto. Sauté in 1 tbsp olive oil, then add broth and simmer until soft for about 20 minutes. Puree finely and continue cooking for another 10 minutes.
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2.
Meanwhile, peel the cucumber and slice lengthwise into thin rounds. Salt and let rest for about 10 minutes.
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3.
Peel and finely chop the shallot, then sauté in the remaining oil until translucent. Add the rice and stir until it lightly crackles. Deglaze with wine, then gradually add the pepper broth while stirring, allowing the rice to absorb it. Cook the risotto for 15-20 minutes until al dente.
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4.
Squeeze out excess water from the cucumber. Rinse the dill, shake dry and finely chop the tips. Mix the cucumber with yogurt and vinegar, seasoning with salt and sugar.
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5.
Rinse the shrimp, pat dry and cook in hot oil in a pan for 3-4 minutes, turning occasionally.
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6.
Fold the butter and Parmesan into the risotto. Plate and top each serving with two shrimp and cucumber salad. Season lightly with salt, grind pepper over, and serve immediately.
