Prawn and courgette risotto with lemon zest

Ingredients

For 1 serving

• Carnaroli rice70 g
• Shrimp170 g
• Zucchini150 g
• White wine30 ml
• Extra virgin olive oil1 tablespoon
• Lemon zest2 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: shellfish, sulphites

In season: May – September

Method

1. Bring a small pan of lightly salted water to the boil and keep it hot over low heat: you'll use it for the risotto.
2. Peel the prawns if needed and remove the dark vein along the back. Wash the courgettes and cut them into cubes of about 1 cm.
3. Heat half the oil in a saucepan over medium heat, add the courgettes and cook for 4 minutes, until lightly golden; remove and set aside.
4. In the same pan toast the Carnaroli rice over medium heat for 2 minutes, stirring, until the grains are glossy and hot; deglaze with the white wine and let it evaporate.
5. Add the hot water a ladle at a time, stirring often and waiting until it's absorbed before adding more, for about 16 minutes, until the rice is al dente.
6. Meanwhile heat the rest of the oil in a frying pan over high heat and sear the prawns for 1–2 minutes per side, until pink; salt them lightly.
7. Off the heat stir the courgettes, prawns, grated lemon zest, chopped parsley and pepper into the risotto; beat vigorously for a minute, until creamy, and serve.