Courgette and whiteleg shrimp risotto

chef

Leonardo Pellacani

Other Ingredients

to taste Chives

to taste White wine

to taste Parsley

to taste garlic

to taste onion

500 gr fresh courgettes

Prepare the stock using the Menù product according to the method and quantities indicated on the packaging. Soften the chopped onion together with the oil in a casserole: pour in the
rice and toast for a few minutes, then pour over the white wine and leave to evaporate. After this, continue to cook adding the stock a little at a time. In the meantime, dice up the courgettes and sauté with the garlic and parsley. Five minutes from the end, add the courgettes and shrimp. When the rice is cooked remove it from the heat and plate, decorating with some chopped chives.