prawn and courgette risotto

i feel like i’m in a bit of a rut with my cooking – despite the fact that the weather is brightening up i’m still craving comfort food, particularly pasta. which you’ve probably noticed given i’ve posted three pasta recipes in the last 10 days!

in an attempt to get myself thinking about more spring-like food and away from the pasta section of my cupboard i decided that prawns plus the lighter herbs mint and basil should be my focus. this risotto is wonderfully light and indicative of warmer times to come.

prawn and courgette risotto (serves 2)

25g butter

1 onion, finely chopped

2 courgettes, cut into small dices

175g risotto rice

75ml white wine

600ml vegetable stock (i make mine with marigold bouillon powder)

a dozen raw prawns

1 tablespoon chopped mint

1 tablespoon chopped basil

grated zest of half a lemon

salt & pepper

melt the butter in a large pan and add the onion. cook over a low heat until it softens.

add the rice and courgettes, stir and add the white wine. keep stirring and when the wine has been absorbed add the stock, a ladle at a time. when all the stock has been absorbed taste the rice to see if it is cooked. if not, add more stock (or just use hot water) until it is ready.

just before the rice is ready, add the prawns and stir in the herbs and lemon zest. cover and leave for a few minutes before serving – the prawns will turn pink when they are cooked.