Zucchini & Prawn Risotto
Recipe by Tim Keenan, photography by Adrian Lander and styling by Adair
400gm Vialone Nano rice or similar
4-6 prawns per person depending on size, peeled
1 – 1.5 liters Fish or vegetable stock
2 Garlic cloves, finely chopped
3 Blond zucchini or green if you can’t find them, diced very finely
2 small Shallots or 1 red onion, peeled & finely chopped
200ml Good dry white wine
2 tbs Flat leaf parsley, finely chopped
Sea salt, pepper
Sautee prawns in a little olive oil, set aside. Heat the oil in a large heavy bottomed pan then add the shallots. Fry, stirring over low heat until soft then add the garlic and cook briefly. Add the rice and stir to coat in the oil, toast for a minute or so.
Pour in the wine and cook until absorbed by the rice. Then start to add the hot stock, ladle by ladle, stirring occasionally. As the stock is absorbed add more.
The cooking will take around 15 – 20 minutes.
When the rice is tender and the mixture creamy but not sticky, add the finely diced raw zucchini & sautéed prawns. Stir gently, turn off the heat, add a knob of butter, stir again and put a lid on the pan for a couple of minutes.
Add parsley, salt and pepper, stir again and serve immediately.