- Risotto (B13) - 150 g
- Arrabiata (H10) - 1/2 tbsp
- Scampi - 1 pc
- Brunoise of red, green and yellow peppers - 10 g each
- Diced zucchini - 15 g
- Diced eggplant - 15 g
- Chopped onion - 5 g
- Olive oil - 10 g
- Salt en pepper
- Chives (deco)
Cook the shrimp in court bouillon or in a steamer. Season the shrimp and/or the court bouillon properly.
Fry the vegetables in a hot pan with olive oil and season to taste. Brown the vegetables and set them aside.
Place the frozen risotto in the same pan and let it heat for more or less 4 minutes in the pan, stirring constantly. Once the risotto is ready, add 2/3 of the vegetables and the Arrabiata sauce. Mix and season.
Arrange the risotto on a hot plate using a cookie cutter, garnish with the remaining vegetables and arrange the shrimp on top. Decorate with the chives.