Ingredients:
4 persons
- 400g Scampis
- 200g risotto rice
- 1l water
- 400g peas
- 2 tbsp oil
- salt
- 1 teaspoon curry powder
- 50ml soya light room
Preparation method:
Boil water with salt and curry powder added on a low fire.
Cook the peas (in another pot) and bake the scampis.
Pour 1 tbsp of oil in a pot and stir the rice through it. Heat it until the rice becomes glass-like. Now add 1 ladle of water and stir until all the liquid is absorbed, then add another ladle. Repeat this until you’ve added 1l water.
Lastly add the cream to the rice and again stir until all the liquid is absorbed. The rice should be creamy now. Add the peas and scampi’s to the rice.
Nutritional values:
| per 100g | per portion | |
| Kcal | 141 | 377 |
| Protein (g) | 12 | 32,1 |
| Lipids (g) | 2,7 | 7,3 |
| Carbohydrates (g) | 17,2 | 46 |
| Dietary Fiber (g) | 2,2 | 6 |