Risotto con zucchine e gamberone sulla griglia

Risotto with courgette and grilled king prawn

A delicious risotto with courgette and a pan fried king prawn. Easy yet impressive. I do love a good risotto! Ingredients for 4 people:

1. 350 g risotto rice

2. 1 small chopped onion

3. 1 small courgette

4. 4 raw king prawns

5. 1-1.2 litres hot veg stock

6. Olive oil

7. Knob butter - about 25 g

8. to taste Salt

9. Glug of white wine

Method:

1. Wash and devein prawns and make your stock. Set a side.

2. Wash and slice courgette al julienne. Set a side.

3. Chop the onion and cook gently in olive oil until soft.

4. Add the rice and cook for 2 mins.

5. Now add courgettes and wine. Let the wine evaporate.

6. Add just enough stock to cover the rice and a pinch of salt.

7. Simmer for about 20 minutes stirring and adding more stock as needed until the rice is cooked.

8. Meanwhile, put a small amount of olive oil in a separate pan on medium heat.

9. Cook the prawns for about 2-3 minutes each side until pink.

10. Right at the end of cooking time, add a knob of butter to the risotto and stir for a minute or so until creamy.

11. Serve the risotto with the prawn on top. Enjoy with a nice fresh glass of white wine.