Scampi with risotto triangles

This delicious grilled scampi dish makes a great starter for a dinner party, or other special occasion or celebration.
scampi with risotto triangles
1H 21M



1.Make the risotto triangles, coat 23cm-square slab cake pan with cooking-oil spray; line base and two sides with baking paper, extending paper 2cm above edge of pan.
2.Prepare scampi; discard heads, leaving meat in shell.
3.Combine oil, rind, juice, pepper and dill in jug. Place scampi in large bowl; pour over a third of the marinade.
4.Heat 1 tablespoon of the oil in medium saucepan; cook onion, stirring, until soft. Add rice; stir to coat with oil. Add wine; cook, stirring, until wine is absorbed. Stir in stock; cook, uncovered, stirring occasionally, about 20 minutes or until rice is just tender and liquid is absorbed. Stir in cheese; press risotto into prepared pan. Cover; refrigerate 3 hours or overnight.
5.Cut prepared risotto into four squares; cut each square into four triangles. Coat triangles in flour; shake off excess. Heat remaining oil in large saucepan; cook risotto triangles, in batches, until browned both sides and heated through. Drain on absorbent paper.
6.Cook scampi in heated large saucepan, stirring, about 3 minutes or until cooked through. Serve scampi, on rocket, with risotto triangles; drizzle with reserved marinade.

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