Born to promote the authentic Italian food. With Love ❤️

Risotto with prawn tails, tomatoes, zucchini and green peppers

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

fresh tomatoes, 10,6 oz
green pepper, 7 oz
Carnaroli or Vialone Nano Rice, 11,3 oz
white wine, 1/2 cup
hot vegetable broth, 3 cups
extra virgin olive oil, 4 tbsp
fresh prawn tails, 10,6 oz
zucchini, 10,6 oz

PROCEDURE

Wash and break into small pieces fresh vegetables.
Splash the extra virgin olive oil into a medium saucepan over medium-high heat.
Add vegetables and 2-3 broth tablespoons.
Add the rice and add the broth.
Reduce heat to low and simmer with a lid on.
Let rice cook for about 15 mins and then add more water if necessary.
Heat a large pan over medium-high heat and add prawns and season with white wine.
Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.
Remove rice pan from the heat and divide among serving plates.
Add the prawns and let serve hot.

Thanks to: Misto Frigo

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