Risotto with prawns and zucchini

chef

Leonardo Pellacani

Other Ingredients

q.s. Chives

60 ml. White wine

q.s. Parsley

2 Cloves of garlic

50 g. Onion

500 g. Ziucchini

Serve 6

Prepare the stock following the instruction on the package and use the liquid from the prawns to flavour it. In a saucepan with some evoo sauté the chopped onion; add the rice and toast it for  few minutes, then deglaze with the white wine and let it evaporate. At this point, continue cooking, incorporating the prepared broth a little at a time.. In the meantime, cut the zucchini into cubes and sautè them with the garlic and parsley. Few minutes before the risotto is cooked , add the zucchini and prawns. When the rice is cooked, remove from the heat and plate it up, garnish with chopped chives.