Prawn and zucchini Risotto (Risotto zucchine e gamberi

Name: Prawn and zucchini Risotto (Risotto zucchine e gamberi
Total time: 25 min
Yield: 4
Cuisine: Italiana
Ingredients: 11 oz/320 g of Carnaroli rice; 8.8 oz/250 g of zucchini; 8.8 oz/250 g of peeled and deveined prawns; to taste vegetable broth; 30 g of chopped shallots; 200 ml white wine; extra virgin olive oil; to taste salt and pepper

If you are looking for a tasty, simple, but highly effective seasonal first course, risotto with zucchini and prawns is the one for you!

Delicate and creamy, the risotto combines a land ingredient, zucchini, with a seafood ingredient, prawns, in an absolutely perfect harmony of flavors and colours.

Preparing risotto with zucchini and prawns is quick and easy! Follow our recipe from Italy!

Category: First Courses

of: Luca
Gatti

5,0/5 Vote
Total votes: 1

Prep Time 25 min

Difficulty Easy

Serving 4

Price Cheap

Ingredients for 4 people

11 oz/320 g of Carnaroli rice

8.8 oz/250 g of zucchini

8.8 oz/250 g of peeled and deveined prawns

to taste vegetable broth

30 g of chopped shallots

200 ml white wine

extra virgin olive oil

to taste salt and pepper

Preparation

How to make the Prawn and zucchini Risotto

Wash and cut the courgettes [1] into small pieces, then divide the already peeled prawns in half [2]

In a saucepan, fry the chopped shallots with extra virgin olive oil [3], then add the courgettes and brown them for a couple of minutes. [4]

Add the carnaroli rice [5], toast it for 2-3 minutes and deglaze with the white wine [6], letting it evaporate.

Cook the risotto for 6-7 minutes, adding the vegetable stock as needed and continuing to stir. [7]
Now add the prawns [8], add salt and finish cooking the risotto, always adding the necessary vegetable stock