Ingredients for 4 people:
400 gr of Risotto Rice (Arborio or Carnaroli)
3 Shallots, peeled and chopped
2 medium courgettes, thinly slices
300 gr of pealed and raw prawns
125 ml of white wine
20 gr of unsalted butter
3 tablespoons Extra Virgin Olive Oil
Salt
Pepper
8 Cherry Tomatoes, chopped
1 lt fish stock
Heat 3 tablespoon of olive oil in a frying pan over medium heat.
Fry the onion first then add courgettes and fry until it is gold and brown. Add the rice and toast it a little bit.
After a couple of minutes pour in the white wine and allow it to evaporate.
Add a ladleful of the hot stock, stirring constantly. When the stock has been absorbed, stir in another ladleful. Continue to add ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next one.
After 10 minutes mix tomatoes with risotto over the heat, stirring constantly.
Season to taste with black pepper and sea salt.
Three minutes before the risotto is ready, stir in the prawns. The rice will take about 15 to 18 minutes to fully cook.
Remove the frying pan from the heat and stir in the butter.
Leave the risotto to stand for 2 minutes before serving.
Enjoy your meal!!!!