Summary

Ingredients

• 3 tablespoon butter
• 400 g rice, (risotto rice, arborio)
• 0.25 liter ¼ white wine, drier
• 0.75 liter ¾ vegetable stock possibly a little more
• 1 large onion (s) (alternatively: 4 shallots)
• 1 large zucchini
• 1 glass tomato (s), dried in oil
• basil
• 2 cloves garlic)
• 1 handful parmesan
• 2 tablespoon olive oil
• 12 shrimp (s), raw, peeled and deveined
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Since you should stir constantly with a risotto, it is advisable to prepare all the ingredients: Cut the onion into cubes. Cut the zucchini into thin strips, drain the dried tomatoes (be sure to save the oil for prawns!) With kitchen paper and cut into small pieces. Bring the vegetable stock to the boil and keep it hot.
2. For the prawns, mix the oil from the sun-dried tomatoes with the garlic, basil, salt and pepper. Marinate the prawns in it.
3. Meanwhile, sweat the onions in 2 tablespoons of butter in a wide, coated saucepan, when the onions are translucent, add the rice and sweat it until translucent, stirring constantly. Then deglaze with white wine. Lower the temperature and continue stirring until the rice has absorbed the liquid. Now mix in the zucchini. Pour ¼ liter of hot stock and stir until the liquid has been completely absorbed by the rice. Repeat this process until the rice is cooked but still firm to the bite. Before the final infusion, add the sun-dried tomatoes. Fold in 1 tablespoon of butter and grated Parmesan, the dish should be creamy and thick.
4. When the risotto is ready, quickly fry the prawns in olive oil.
5. Arrange the risotto on plates and spread 3 prawns per person on top. Slice the parmesan on top and serve with the baguette.
6. The recipe is designed for risotto as a main course, half the amount of rice is sufficient as a side dish or starter.