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.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

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.

Love Rice