Lemon risotto with prawns and baby zucchini

Ingredients

For 1 serving

• Carnaroli rice70 g
• Shrimp130 g
• Zucchini120 g
• Shallot20 g
• Fish stock500 ml
• Extra virgin olive oil10 g
• Lemon juice15 ml
• Lemon zestto taste
• Saltto taste

Contains: shellfish, fish, celery,

In season: May – August

Method

1. Heat the fish stock and keep it hot over the lowest heat. Meanwhile finely chop the shallot, wash and trim the courgettes and cut them into julienne; peel the prawns, remove the dark vein along the back and rinse them.
2. In a saucepan heat the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the rice and toast it for 2 minutes over a medium heat, stirring, until glossy.
3. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; halfway through add the courgettes.
4. In the last 3 minutes add the prawns and cook until pink and opaque.
5. When the rice is al dente turn off the heat, season with salt and beat in the lemon juice and zest vigorously for 30 seconds; adding the lemon off the heat keeps it fresh rather than bitter. Rest for 1 minute and serve.