Risotto with zucchini and prawns

Name: Risotto with zucchini and prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g raw shrimps (without head, in shell); 300 g Courgette; 4 TABLESPOONS Olive oil; 1 Onion; 2 Garlic cloves; 300 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 700 ml Meat broth; 375 ml dry white wine; 1 collar Parsley; 30 g Parmesan cheese; 7-10 Tbsp Sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g raw shrimps (without head, in shell)
300 g Courgette
4 TABLESPOONS Olive oil
1 Onion
2 Garlic cloves
300 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
700 ml Meat broth
375 ml dry white wine
1 collar Parsley
30 g Parmesan cheese
7-10 Tbsp Sugar

Directions

1
Peel the prawns, wash them and cut them in half lengthwise. Remove the intestines, put the prawns covered to one side. Clean, wash and slice the zucchini. Heat 1 tbsp olive oil and 2 tbsp water in a saucepan.
2
Steam zucchini slices covered in it for 5-7 minutes. Peel and finely dice onion and garlic. Remove the zucchini. Add 2 tbsp. olive oil to the pot, heat up. Fry onion and garlic over low heat until translucent.
3
Add the rice and briefly sauté. Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.
4
Cook for a total of 30-35 minutes. Wash parsley, dab dry, pluck leaves from the stalks. Chop leaves finely, except for a few for garnishing. Heat 1 tablespoon of oil in a frying pan, fry the prawns for 2-3 minutes, turning them, season with salt and pepper, stir in the parsley.
5
Grate parmesan. Season the risotto with salt, pepper and 1 pinch of sugar. Add zucchini, parmesan and prawns to the risotto, arrange and garnish with parsley.