Serves 2. Prep: 15 min. Cook: 30 min
Ingredients
1 small onion or shallot
2 courgettes
160g raw, peeled prawns
1 tsp fresh thyme or ½ tsp dried
2 tbsp olive oil
25g butter
150g risotto rice
½ glass white wine, sherry or Noilly Prat
500ml hot vegetable or chicken stock
10g flat-leaf parsley
Freshly grated Parmesan to serve
Method
Peel, halve and finely chop the shallots. Trim the courgettes, halve round their middles then quarter the halves lengthways and chop into chunky dice. Halve the prawns lengthways and wipe away the black veins. Heat the olive oil in a spacious saut? pan over a medium heat. Stir-fry courgette, thyme and prawns for 5 minutes until the prawns are pink. Scoop on to a plate. Add a knob of butter to the pan, reduce the heat and stir in the shallots. Cook gently for a few minutes until glassy. Stir in the rice until glistening, add the wine and allow to bubble away. Add a ladleful of stock, establish a steady simmer and stir as it disappears into the rice. Continue thus until all the stock is used and the rice is creamy and swollen with a chalky bite at the centre. Chop the parsley leaves. Stir parsley, courgettes, prawns and remaining butter into the risotto, cover and leave for 5 minutes before serving with freshly grated Parmesan.