Risotto with zucchini, dried tomatoes and shrimp

Ingredients for 4 servings:

• 3 tbsp butter
• 400 g rice (risotto rice, Arborio)
• ¼ liter white wine, dry
• ¾ liter vegetable broth, maybe a little more
• 1 large onion(s) (alternatively: 4 shallots)
• 1 large zucchini
• 1 jar tomatoes, dried in oil
• basil
• 2 garlic cloves
• 1 handful of Parmesan
• 2 tbsp olive oil
• 12 prawns, raw, peeled and deveined
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

as a main course

Since you need to stir constantly when making risotto, it’s advisable to prepare all the ingredients: Dice the onion. Cut the zucchini into thin strips. Drain the sun-dried tomatoes (be sure to save the oil for the shrimp!), pat them dry with kitchen paper, and cut them into small pieces. Bring the vegetable stock to a boil and keep it hot. For the shrimp, mix the oil from the sun-dried tomatoes with the garlic, basil, salt, and pepper. Marinate the shrimp in it. Meanwhile, in a wide, non-stick saucepan, sauté the onions in 2 tablespoons of butter. When the onions are translucent, add the rice and sauté until translucent, stirring constantly. Then deglaze with white wine. Reduce the heat and continue stirring until the rice has absorbed the liquid. Now stir in the zucchini. Pour in 1/4 liter of hot stock and continue stirring until the liquid has been completely absorbed by the rice. Repeat this process until the rice is cooked but still firm to the bite. Add the sun-dried tomatoes before the final pour. Fold in 1 tablespoon of butter and grated Parmesan cheese; the dish should be creamy and thick. When the risotto is ready, quickly fry the shrimp in olive oil. Serve the risotto on plates and divide 3 shrimp per person. Grate Parmesan cheese over the top, if desired, and serve with baguette. This recipe is designed for risotto as a main course; as a side dish or appetizer, half the amount of rice is sufficient.