In cucina con LillyRecipes made with love
Language / Lingua
Choose your kitchen
First courses

Courgette, prawn and turmeric risotto

Published on 10 March 2016

Favourites stay in this browser only. Sign in to save them to your account.

Do I have all the ingredients?

Ingredients

INGREDIENTS FOR 4 PEOPLE

You selected 0 entries out of 14 awaiting review

14 entries remain unselected in the list awaiting review

The checklist only records what you have available: it does not check allergens or food safety.

Selections and your current step are saved in this browser for this recipe.

Method

Introductory photographs from the original

0 steps completed out of 11

  1. Step 1 of 11
    I wash and dice courgette, using centre in stock.
  2. Step 2 of 11
    I finely chop shallots.
  3. Step 3 of 11
    I sauté shallot in 3/4 tablespoons oil, then add courgette.
  4. Step 4 of 11
    I toast rice until hot and glossy, deglaze with white wine until no aroma remains.
  5. Step 5 of 11
    I gradually add boiling stock.
  6. Step 6 of 11
    Meanwhile, I shell and devein prawns.
  7. Step 7 of 11
    Ten minutes before the end, I add chopped tails.
  8. Step 8 of 11
    I add a teaspoon turmeric.
  9. Step 9 of 11
    I finish cooking, turn off, combine butter and pepper, taste and adjust salt.
  10. Step 10 of 11
    Add grated Grana and parsley if liked.
  11. Step 11 of 11
    I stir, moving pan back and forth to release starch and make creamy.

Original source: https://incucinaconlilly.com/2016/03/10/risotto-zucchine-gamberi-e-curcuma/

Reserved advertising space · no adverts are active