Risotto with Zucchini Pesto, Yogurt, and Prawns
Category: Main Courses
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
This vibrant and creamy risotto brings together fresh zucchini pesto, the tanginess of Greek yogurt, and succulent prawns for a dish that’s both light and flavorful. Perfect for a special dinner or to impress guests, this recipe is both elegant and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 350g |
| Prawns (mazzancolle) | 300g |
| Shallot | 1 |
| Butter | 50g |
| Dry white wine | 50ml |
| Lemon zest | 1 |
| Sea salt | to taste |
| Black pepper | to taste |
| Zucchini | 200g |
| Greek yogurt | 70g |
| Pine nuts | 30g |
| Extra virgin olive oil | 50ml |
| Fresh basil | 8 leaves |
| Water (for broth) | 5L |
| White onions | 1 |
| Carrot | 1 |
| Celery stalk | 1 |
| Fresh parsley | 1 bunch |
Instructions
-
Prepare the prawns and broth:
Rinse the prawns under cold water, place them on a cutting board, and gently remove the heads and shells. Set the shells and heads aside for making the broth. Place the prawn meat in a separate bowl, and if desired, reserve a few prawns with tails on to be sautéed and used as decoration later. -
Prepare the vegetables for the broth:
Clean, peel, and cut the carrot, celery, and onion into pieces. Sauté the vegetables in a large pot with a drizzle of olive oil over low heat. Stir them gently until softened, then add the prawn shells and heads. Add the fresh parsley, breaking it into smaller pieces by hand, and pour in 1.5 liters of water. Season with salt and pepper. Allow this mixture to simmer on low heat for 30-40 minutes. After this time, strain the broth through a fine-mesh sieve and set the liquid aside. -
Cook the risotto:
In a large saucepan, melt 30g of butter and sauté over low heat for a few minutes, then add the Carnaroli rice. Toast the rice for 2-3 minutes, stirring occasionally to ensure it does not burn. Pour in the dry white wine, letting it evaporate completely. Slowly start adding the filtered prawn broth, one ladleful at a time, stirring the rice and allowing it to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked to your desired consistency, usually about 18-20 minutes. -
Prepare the zucchini pesto:
While the rice is cooking, wash and cut the zucchini into chunks. Grate the zucchini and place it in a fine-mesh sieve to drain out excess water. For quicker draining, place a small plate on top of the zucchini and press down gently to release more liquid. After draining, transfer the zucchini to a food processor. Add the pine nuts, Greek yogurt, and fresh basil leaves. Blend until smooth, adjusting the consistency with more yogurt if needed for a creamier texture. -
Finish the risotto:
When the rice is nearly done, add the zucchini and yogurt pesto to the risotto. Stir well and let it infuse the flavors for a minute. If necessary, add a little more prawn broth to maintain a creamy consistency. -
Cook the prawns:
In a separate pan, heat a little olive oil over medium heat. Add the prawn meat and sauté until they turn pink and are cooked through, about 2-3 minutes. Add the prawns to the risotto and stir gently to combine. -
Add finishing touches:
Grate the zest of 1 untreated lemon directly into the risotto for a burst of freshness. Season with salt and pepper to taste. Remove the risotto from the heat and stir in the remaining butter for a silky finish. -
Serve and garnish:
Spoon the risotto onto plates and, if desired, garnish with the reserved prawns that you sautéed earlier for a decorative touch. Serve immediately and enjoy your delicious, creamy Risotto with Zucchini Pesto, Yogurt, and Prawns!
This dish is perfect for a cozy dinner or a gathering of friends. The combination of the creamy pesto, the prawn’s natural sweetness, and the slight tang of the Greek yogurt will surely impress anyone who tries it!
