Risotto con Gamberi e Zucchine (Prawn and Courgette Risotto)
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Ingredients
- 350 g raw king prawns, peeled
- 320 g arborio risotto rice
- 1 courgette, diced
- 2 garlic cloves
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 22.9 g
- Carbohydrate
- 67.9 g
- of which sugars
- 3.6 g
- Fat
- 8.5 g
- of which saturates
- 1.3 g
- Fibre
- 2.2 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a large pan and soften the onion for 6 minutes, then add the garlic and courgette and cook for 5 minutes.
- 2
Stir in the rice and cook for 1 minute, then pour in the white wine and let it bubble for 1 minute.
- 3
Add the fish stock a ladleful at a time, stirring often, for about 15 minutes.
- 4
Heat the remaining olive oil in a separate pan and fry the prawns for 2-3 minutes until pink and cooked through.
- 5
Stir the prawns through the risotto for the final few minutes of cooking and serve straight away.
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