Zucchini and prawn risotto

Want something elegant without the fuss? This dish balances richness and lightness, making it perfect for warm evenings or relaxed dinners. Creamy rice carries the delicate flavours of courgette and prawn, while lemon zest and parsley add a bright, fresh finish. It’s simple, seasonal, and rooted in Italian home cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If using heads and shells, simmer them in your stock for extra flavour. Set prawns aside with a pinch of salt and a little oil.

Step 2

In a wide pan, heat olive oil with half the butter. Add shallot and cook gently until soft. Stir in courgettes and cook until tender. Remove garlic if used.

Step 3

Add the rice and stir for 2–3 minutes until the grains are glossy. Pour in the wine and let it fully evaporate.

Step 4

Begin adding hot stock a ladle at a time, stirring often. Continue for about 15 minutes, until rice is nearly al dente.

Step 5

Stir in prawns and cook for 2–3 more minutes, just until pink and tender.

Step 6

Remove from heat. Stir in remaining butter, grated Parmigiano, lemon zest, and chopped parsley. Before serving, let the risotto rest, covered, for 1 minute.