Prawn and Courgette Risotto

Prawn and Courgette Risotto

This seafood version of a classic risotto is typical of Venetian cuisine and the combination of prawns and fish stock, along with courgettes, gives an incredible depth of flavour.

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Recipe

To Serve

  • Arborio Risotto Rice
    350 grams
  • Prawns, shelled
    12
  • Courgettes,, chopped
    2
  • Onion, finely chopped
    1
  • Hot fish stock
    1.5 litres
  • White wine
    1 glass
  • Extra virgin olive oil
    4 tbsp
  • Salt & Pepper (to taste)
    1
  • Frying pan
  • Heavy bottomed saucepan

Method

1

Making the sauce: Using a heavy bottomed saucepan sauté half the chopped onion in two tbs. of extra virgin olive oil until softened. Add prawns and cook.

2

Add the glass of white wine and cook until it evaporates. Add the chopped courgettes and cook for a further 10-15 minutes.

3

Making the risotto: Fry the other half of chopped onion in two tbs. extra virgin olive oil, add the rice and add some wine cooking until it has evaporated. Then add a ladleful of the boiling stock and simmer. As stock is absorbed add more stock when necessary.

4

Continue in this way until the rice is cooked but still 'al dente' in the centre. Remove from heat, stir in a knob of butter and a little sauce.

5

Leave for 2 minutes, then serve the risotto in a dish with prawns and cover with the remaining sauce.

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