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Risotto with zucchini and prawns recipe of 18-05-2009 [Updated on 28-08-2018]
The zucchini and shrimp risotto is one of my favorite recipes with zucchini. This risotto can also become a light recipe if, instead of frying the onion and zucchini, you cook them with half a glass of water and a tablespoon of raw oil.
I wish everyone a good start to the week and I recommend you try this recipe for risotto with shrimp and zucchini, it's a goodness;)
How to make zucchini and shrimp risotto
Cut the onion into a veil and sauté it in a saucepan with 3 tablespoons of oil.
Wash and trim the courgettes, then slice them into very thin slices and add them to the casserole with the onion.
Shell the prawns, keeping heads and shells aside to prepare the fumet and sauté them in a pan with a tablespoon of oil and a clove of garlic.
When the courgettes have softened, add the rice and toast it.
Deglaze with the white wine, then cover everything with the filtered fumet.
Cook for about 5 minutes, then add the prawns, season with salt and pepper and cook the zucchini and prawn risotto until the rice is ready.
When cooked, remove the zucchini and shrimp risotto from the heat, add the chopped parsley and serve on plates.
If you want you can decorate your dishes with shrimp that you have set aside and boiled previously.
This instead is the recipe for zucchini and shrimp pasta.