Risotto with courgettes and prawns

Here's how to prepare risotto with courgettes and prawns, an always tasty first course from the sea and the mountains.

The risotto with courgettes and prawns can always count on a winning combination, in which the vegetables marry perfectly with the shellfish. This first course is very popular in restaurants and, thanks to this recipe, you can now prepare it at home too. As good as the chef made, this risotto is easy to prepare.

The sauce is made with courgettes , to be prepared in slices or cubes; the prawns , on the other hand, add that extra and slightly sophisticated touch of flavour . The addition of vegetable broth makes everything tasty and inviting. Good both hot and cold, this is an excellent first course to serve in summer.

Preparing the recipe for risotto with courgettes and shrimp

1. The first thing to do is wash the courgettes; remove the two ends, then cut them into cubes or rounds.
2. At the bottom of a saucepan, pour the oil slowly and add the chopped onion and let it brown for a few minutes.
3. Place on the stove and pour in the courgettes; sauté until golden .
4. In the meantime, clean and peel the prawns; keep them aside for the moment.
5. When the courgettes are ready, transfer them to a bowl. In the same saucepan, pour the rice.
6. Toast the rice over moderate heat for a few minutes and add the white wine.
7. Next, add the broth, just enough to completely cover the rice; season to taste with salt and cook for about 10 minutes .
8. At this point, add the courgette pieces and the shrimp. Continue cooking with the broth.
9. When the rice is ready you can turn it off, add salt and pepper and serve.

storage

Risotto with courgettes and prawns is a tasty first course for a family lunch. The best advice is to consume it at the moment; alternatively, you can store it for 1 day in the fridge , in an airtight container.

Have you ever tried the goodness of risotto with turmeric and courgettes ?

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