The flavour of any risotto depends on the stock you use. This summery risotto is made with fresh fish stock, which in my opinion makes all the difference! It elevates the flavour in the overall dish. I have included an easy fish stock recipe in the notes.
1 litre fish stock
3 tablespoons extra virgin olive oil
1/2 onion, finely diced
2 medium courgettes, thinly slices
300g rice for risotto (Arborio)
120ml white wine
500g fresh prawns, shelled, de-veined and roughly diced
1 tablespoon chopped parsley
freshly ground black pepper, to taste
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Directions Preparation:15min › Cook:25min › Extra time:5min › Ready in:45min
Heat up the fish stock in a saucepan. Keep warm on low heat.
Heat oil in a frying pan over medium-low heat then add onion and cook until softened, about 2 minutes. Add sliced courgettes, stir to coat in oil and cook for 5 minutes.
Add rice, allow to toast for a few minutes, until rice becomes translucent and has absorbed the oil. Turn heat to medium-high, pour in the wine and simmer until the alcohol had evaporated and the wine is mostly absorbed by the rice. Reduce heat to medium then add the stock, a ladle at a time, stirring after each addition and adding the next one only when the first one is fully absorbed. Five minutes before the risotto is ready, stir in the prawns. The rice will take about 18 to 20 minutes to fully cook.
Remove from heat, garnish with freshly chopped parsley then let stand for 5 minutes. Season to taste with black pepper and serve.
Make your own fish stock by boiling the prawn shells and heads in 1 or 1 1/2 litres of water with 1 carrot, 1 celery stock, 1 onion and 2 medium tomatoes. Season with salt and cook on medium-low heat for about 1 hour. Strain before using.