Scampi with risotto triangles | Women's Weekly Food

Ingredients

• 24 uncooked scampi (1.2kg)
• 1/2 cup (125ml) olive oil
• 3 teaspoon finely grated lemon rind
• 1/3 cup (80ml) lemon juice
• 1/2 teaspoon cracked black pepper
• 2 tablespoon chopped fresh dill
• 100 gram rocket, trimmed
• 1/4 cup (60ml) olive oil
• 1 brown onion (150g), chopped finely
• 1 cup (200g) arborio rice
• 1/2 cup (125ml) dry white wine
• 3 cup (750ml) hot vegetable stock
• 1/2 cup (40g) finely grated parmesan cheese plain flour