Watercress risotto with scampi and scallops — Risotto aux langoustines, cresson et coquille St Jacques

Name: Watercress risotto with scampi and scallops — Risotto aux langoustines, cresson et coquille St Jacques
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 serving Discard the thyme and bay leaf. Serve the risotto in deep bowls and drizzle with olive oil; 1 serving Stir in the cheese and chervil and parsley, add the scampi and scallops, season with salt and pepper, stir gently. Stop the heat and cover for 2 minutes; 1 serving Place the watercress in the bowl of a food processor. Season with salt and pepper and add the mascarpone cheese. Purée finely; set aside; 1 serving In a pot, heat the stock; keep warm on the side; 1 large In a pot, melt 1 tablespoon butter. Add 2 tablespoons olive oil. When warm, add the shallot, fennel, celery, thyme and cook for 2 minutes, stirring, until the shallot is soft but not brown; 1 serving Add the rice and coat for 1 minute; 1 serving When the rice is almost fully cooked (it should be al dente), stir in the watercress and add the rest of the stock; 1 serving Add the wine and let cook until its fully absorbed by the rice; 1 medium Add 1 cup stock, the tomato, bay leaf and cook on heat, stirring occasionally. Wait until the stock is absorbed to add more

Watercress risotto with scampi and scallops — Risotto aux langoustines, cresson et coquille St Jacques is a gluten free, dairy free, and fodmap friendly recipe with 1 servings. This main course has 358 calories, 53g of protein, and 12g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a rather expensive recipe for fans of Mediterranean food. If you have add the wine and let cook until it's fully absorbed by the rice, place the watercress in the bowl of a food processor. season, add the rice and coat, and a few other ingredients on hand, you can make it.