King Prawn & Courgette Risotto With Saffron Butter

By Gousto

King Prawn & Courgette Risotto With Saffron Butter

Touch down in Italia with this creamy Milanese-style risotto. You’ll stir arborio rice over a gentle heat with aromatics and courgette until luxuriously creamy.

Stir through grated Italian hard cheese and king prawns to finish. For an extra burst of flavour for the adults, drizzle with saffron butter and top with a zingy tomato salad.

Ingredients

For 2 people [double for 4]

15ml Chinese rice wine
160g arborio rice
1 brown onion
1 courgette
3 garlic cloves
30g grated Italian hard cheese
171g raw peeled king prawns
1 pinch of saffron
1 tomato
11g vegetable stock mix

You’ll also need

Sugar, butter, olive oil, pepper, salt

Cooking instructions 45 mins

For 2 people [double for 4]

Step 1

Boil a kettle. Dice the tomato[es] as finely as you can. Add the diced tomato to a small bowl with a drizzle of olive oil. Season with a pinch of salt, sugar and a crack of black pepper and give everything a good mix up, then set aside. Tip: Cooking for kids? Slice into rounds and leave plain!

Step 2

Peel and finely dice the brown onion[s]. Peel and finely chop (or grate) the garlic. Grate the courgette[s].

Step 3

Dissolve the vegetable stock mix in 750ml [1.4L] boiled water. Add 1 tsp [2 tsp] boiled water to a small bowl with the saffron and a knob of butter. Add the bowl to the microwave for 20 secs or until the butter is completely melted – this is your saffron butter.

Step 4

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat. Once hot, add the chopped onion, chopped garlic and grated courgette with a pinch of salt and cook for 5-6 min or until beginning to soften and caramelise.

Step 5

Once everything has slightly softened, reduce the heat to medium-high. Add the arborio rice and cook for 1 min, stirring to coat the grains in the oil. Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked.

Step 6

When the rice is almost cooked, drain and add the king prawns to the pan with the Chinese rice wine and cook for 4-5 min or until the prawns are cooked through.

Step 7

Once the prawns are cooked through, stir through the grated Italian hard cheese, a small pinch of salt and a knob of butter – this is your king prawn & courgette risotto. Tip: Cooking for kids? Save a little grated Italian hard cheese!

Step 8

Serve the king prawn & courgette risotto in bowls and top with the diced tomato. Tip: Cooking for kids? Serve the tomato rounds to the side. Drizzle the saffron butter all over and season with a generous crack of black pepper. Tip: Cooking for kids? Leave the saffron butter or just add a little!

Enjoy!

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