Risotto with zucchini, prawn and preserved lemon

Risotto with zucchini, prawn and preserved lemon

By
From
Arabesque
Photographer
William Meppem

This is a brightly coloured flavourful risotto which makes an ideal light lunch with a simple salad.

Ingredients

Quantity Ingredient
2 large zucchini
240g raw prawn meat
60ml olive oil, flavoured with 1 small onion, quartered
400g vialone nano rice
1 litre chicken stock, simmering
100ml olive oil
2 shallots, finely sliced
1 garlic clove, finely sliced
salt and pepper
1 preserved lemon, washed and diced small, skin only
2 cups mixed baby salad leaves
100g butter, chilled and cut into small cubes
1 tablespoon parsley, chopped

Method

  1. Shred zucchini into small batons. Cut prawns into thirds.
  2. Heat 50 ml oil until it is smoking hot. Throw in the zucchini and shallots. Do not stir, but let sit for 30 seconds. Then stir well, remove from the heat and drain in a colander or sieve. Place the frying pan back on heat, add the remaining 50 ml oil and heat again until it is smoking hot. Throw in the prawns and again, do not stir, but let sit for 30 seconds. Then add the garlic, season with salt and pepper and stir well. Remove the pan from the heat and set aside.
  3. To make the risotto, fry the onion for a few minutes to flavour the oil, then discard it. Add the rice and stir for two minutes to coat each grain of rice with the oil. Next, add enough hot stock to cover the rice by a finger-width. Cook on medium heat, stirring with wooden spoon from time to time, until most of the stock has been absorbed.
  4. Add the same quantity of stock. Again, cook on medium heat, stirring with wooden spoon from time to time, until most of stock has been absorbed.
  5. Add a third amount of stock (reserving 100 ml for the last stage) and when half the liquid has been absorbed, add the prawns, zucchini, preserved lemon dice, and parsley with the cold butter. Add the last 100 ml stock and stir well until the butter is incorporated. Cover and let sit for a minute. Adjust seasoning.
  6. To serve, divide the risotto between 4 shallow bowls and top with a small handful of lightly dressed mixed salad leaves.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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