Delicious Risotto with Prawns and Courgettes – A Fantastic First Course!

Risotto is a classic Italian dish that never fails to impress. With its creamy texture and delectable flavors, it is no wonder that it has become a staple in many kitchens around the world. Today, we will be exploring a mouthwatering recipe for risotto with prawns and courgettes, a fantastic first course that will leave your taste buds craving for more.

To start off, let’s gather the ingredients for this delightful dish. You will need:

– 300g Arborio rice: Arborio rice is the ideal type of rice for risotto since it absorbs liquid well while retaining a firm texture.

– 500g fresh prawns: Opt for fresh prawns as they provide a natural sweetness and tenderness that frozen prawns lack.

– 2 courgettes: Courgettes add a refreshing taste to the risotto and contribute to its overall texture.

– 1 onion, finely chopped: The onion will provide a savory base for the risotto, enhancing its flavors.

– 3 garlic cloves, minced: Garlic is a staple ingredient that adds depth and aromatic notes to any dish.

– 1 liter of vegetable stock: Vegetable stock will serve as the liquid component for the risotto, infusing it with rich flavors.

– 150ml white wine: The white wine will add complexity and acidity to balance out the richness of the dish.

– 50g grated Parmesan cheese: Parmesan cheese is a quintessential ingredient for risotto, providing a creamy and nutty touch.

– Fresh parsley, chopped: Parsley will add a vibrant freshness to the risotto, making it visually appealing as well.

Let’s get started with the cooking process. Begin by heating some olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant. Then, toss in the Arborio rice and coat it evenly with the oil for a minute or two.

Next, pour in the white wine, allowing it to simmer until it is almost completely absorbed by the rice. This step is crucial as it infuses the risotto with a subtle tanginess that complements the other flavors.

Gradually begin adding the vegetable stock, one ladle at a time, stirring constantly. Allow the rice to absorb each ladle of stock before adding the next. This process will take around 20 minutes, ensuring that the rice cooks evenly and achieves its signature creamy consistency.

While the risotto is cooking, prepare the prawns and courgettes. Heat a separate pan with some olive oil and sauté the prawns until they turn pink and are cooked through. Remove them from the pan and set them aside.

In the same pan, add the sliced courgettes and cook until they are tender yet still retain a slight crunch. Once cooked, combine the prawns and courgettes, adding a pinch of salt and pepper for seasoning.

At this point, your risotto should be creamy and almost al dente. Stir in the grated Parmesan cheese, allowing it to melt into the risotto and further enhance its richness. Finally, gently fold in the prawns and courgettes mixture, ensuring that they are evenly distributed throughout the risotto.

To serve, plate the risotto with prawns and courgettes in a shallow dish, garnishing it with freshly chopped parsley. The vibrant colors and enticing aroma will surely captivate your guests.

This delicious risotto with prawns and courgettes is not only a fantastic first course but also a show-stopping dish that will leave a lasting impression. Its tantalizing flavors and creamy texture will transport your taste buds to Italy, making it a perfect choice for a dinner party or a romantic meal for two. Enjoy this gastronomic masterpiece, and savor every mouthful!