Risotto with curry, cauliflower and scampi from the wok

Ingredients for 6 servings:

• 100 g sunflower seeds, pumpkin and pine nuts, mixed
• 3 onions, diced
• 2 cloves garlic, diced
• 5 tbsp oil
• 40 g butter
• 3 tbsp curry
• 400 g rice (risotto rice)
• Salt (Fleur de sel)
• Cumin, good pinch
• 1,000 ml vegetable broth
• 1 small cauliflower, cut into florets
• 2 stalk(s) leeks, cut into rings
• 500 g scampi, peeled, deveined
• 3 tbsp lemon juice
• 1 bunch of chives, cut into fine rolls
• 250 ml dry white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a hearty mix

Drizzle the scampi (or crab or prawns) with lemon juice and let it simmer in a bowl. Lightly toast the kernel mixture in a dry wok, stirring occasionally, and transfer to a plate. Heat oil and butter in the wok, then sauté the diced onion and garlic until translucent. Stir in the rice until fully coated with fat. Sprinkle with curry powder, sauté briefly, deglaze with white wine and 1/2 liter vegetable stock, add a good pinch of cumin and salt, and cover and simmer for 20 minutes over low heat. Stir in the cauliflower and leek, pour in the remaining stock, and cover and simmer for another 20 minutes. Remove the wok from the heat, loosely stir in the marinated scampi, lemon juice, and chives, and let simmer for 2-3 minutes. Sprinkle with the kernel mixture and serve.