Classic Risotto Recipes

Modern twists on time-honoured favourites.

Prawn and courgette risotto

What you need

  • [   ] 350 g Gran Gallo Arborio Risotto rice
  • [   ] 12 shelled prawns
  • [   ] 2 chopped courgettes
  • [   ] 1 finely chopped onion
  • [   ] extravirgin olive oil
  • [   ] 1.5 l hot fish stock
  • [   ] 1 glass of white wine
  • [   ] salt and pepper

Proposed by: Francesco


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How to prepare:

Making the sauce of prawn and courgette risotto: using a heavy bottomed saucepan sauté half the chopped onion in two tbs. of extravirgin olive oil until softened. Add prawns and cook. Add the glass of white wine and cook until it evaporates. Add the chopped courgettes and cook for a further 10-15 minutes.


Making the risotto: fry the other half of chopped onion in two tbs. extravirgin olive oil, add the rice and add some wine cooking until it has evaporated. Then add a ladleful of the boiling stock and simmer. As stock is absorbed add more stock when necessary. Continue in this way until the rice is cooked but still ‘al dente’ in the centre.



Remove from heat, stir in a knob of butter and a little sauce. Leave for 2 minutes, then serve the risotto in a dish with prawns and cover with the remaining sauce.

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