Rice with scampi, rosemary and lemon

Name: Rice with scampi, rosemary and lemon
Ingredients: Brown the garlic in a saucepan with a drizzle of oil, add the chopped tomatoes , then the fish stock.; Season with salt, pepper, rosemary, cook for 7 minutes. Cook the scampi in the sauce you obtained for 3-4 minutes , and season with oil and basil leaves. Then remove the rosemary and blend .; Brown the onion in a saucepan, toast the rice, and add the wine until reduced.; Bring the rice to a boil with the fish stock and add the scampi sauce towards the end.; After that, mix with the butter, lemon peel, and oil until creamy .; Serve with rosemary, a bit of sauce and 2-3 raw scampi each , seasoned with oil, salt, and lemon.

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A fragrant, light and tasty dish in which the acidity of the lemon combines to perfection with the sweetness of the scampi.

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Ingredients

Brown the garlic in a saucepan with a drizzle of oil, add the chopped tomatoes , then the fish stock.
Season with salt, pepper, rosemary, cook for 7 minutes. Cook the scampi in the sauce you obtained for 3-4 minutes , and season with oil and basil leaves. Then remove the rosemary and blend .
Brown the onion in a saucepan, toast the rice, and add the wine until reduced.
Bring the rice to a boil with the fish stock and add the scampi sauce towards the end.
After that, mix with the butter, lemon peel, and oil until creamy .
Serve with rosemary, a bit of sauce and 2-3 raw scampi each , seasoned with oil, salt, and lemon.