Lemon Prawn & Courgette Risotto

• King Prawns(500 g)
• Courgette(2)
• Arborio Rice(320 g)
• Onion(1)
• Garlic(3 cloves)
• Vegetable Broth(900 ml)
• White Wine(120 ml)
• Parmesan(60 g)
• Butter(30 g)
• Olive oil(1 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop the {Onion}, mince the {Garlic}, grate the {Parmesan}, zest the {Lemon} and chop the {Fresh parsley}. Halve the {Courgette} lengthways, then slice into thin half-moons. Pat the {Prawns} dry and season with half the {Salt} and half the {Black pepper}.

   ~12 min

2. 2

   Warm the {Vegetable Stock} in a saucepan over low heat and keep it just below a simmer.

   ~3 min

3. 3

   Heat the {Olive oil} and half the {Butter} in a wide pan over medium heat. Add the {Onion} and {Courgette} with a pinch of the remaining {Salt}, and cook until softened and glossy. Stir in the {Garlic} for the last minute.

   ~6 min

4. 4

   Add the {Risotto Rice} and stir for 1 minute to coat. Pour in the {White Wine} and cook, stirring, until mostly absorbed.

   ~3 min

5. 5

   Add the warm {Vegetable Stock} a ladle at a time, stirring often and letting each addition absorb before adding the next, until the rice is tender with a slight bite and the risotto is creamy.

   ~16 min

6. 6

   Stir in the {Prawns}, remaining {Butter}, most of the {Parmesan}, the {Lemon} zest, half the chopped {Fresh parsley}, remaining {Black pepper} and a squeeze from the {Lemon}. Cook gently until the prawns are pink and just cooked through, and the risotto is loose and glossy.

   ~5 min

7. 7

   Spoon into bowls and finish with the remaining {Parmesan}, remaining {Fresh parsley} and extra lemon juice from the {Lemon} to taste.

   ~1 min