White Wine Risotto with Zucchini and Prawns

Dice shallots and garlic cloves. Grate the zucchini on the coarse grater, bring the chicken stock to the boil and keep hot.

Mix the prawns with 1 tablespoon of oil and a chopped clove of garlic, basil and juice of half a lemon, salt and pepper. Marinate the prawns in it.

Meanwhile, in a large, non-stick pan, sauté the onions in 2 tbsp butter. When the onions are translucent, add the rice and sweat it until translucent, stirring constantly. Then deglaze with 1/4 liter of white wine. Lower the temperature and continue stirring until the rice has absorbed the liquid. Now mix in the zucchini. Pour 1/4 liter of hot stock and stir until the liquid has been completely absorbed by the rice. Repeat this process with white wine and stock until the rice is cooked but still firm to the bite. Fold in the grated Parmesan, the dish should be creamy and thick.

When the risotto is ready, quickly fry the prawns in olive oil. Arrange the risotto on plates and spread 3 prawns per person on top. Parmesan if you like.