Risotto with zucchini, prawn and preserved lemon

Risotto with zucchini, prawn and preserved lemon

By
From
New Middle Eastern Food
Serves
4-6
Photographer
Mark Roper

This elegant risotto combines fresh, zesty flavours and makes an ideal light lunch with a simple salad.

Ingredients

Quantity Ingredient
160ml olive oil
1 small onion, quartered
400g vialone nano rice
1 litre good-quality chicken or vegetable stock, simmering
2 large zucchini, shredded into small batons
2 shallots, finely sliced
1 Preserved lemons and limes, rind only, washed and diced finely
1 tablespoon chopped flat-leaf parsley
100g butter, chilled and cut into small cubes
sea salt and freshly ground black pepper
12 king prawns, peeled and deveined
1 teaspoon Ras al hanout
1 garlic clove, finely sliced
cornflour petals, to garnish (optional)

Method

  1. Heat 60 ml of the oil in a pan and add the onion. Fry for a few minutes to flavour the oil, then discard. Add the rice and stir for a few minutes to coat each grain of rice with the oil. Ladle in enough simmering stock to cover the rice by a finger’s width. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  2. Add the same quantity of stock. Again, cook on medium heat, stirring from time to time, until most of the stock has been absorbed.
  3. Meanwhile, heat a further 50 ml of oil in a frying pan until it is 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.
  4. Add a third amount of stock to the rice (reserve about 100 ml for the final stage) and when half of the liquid has been absorbed, add the zucchini, shallots, preserved lemon rind and parsley. Stir gently until all of the stock has been absorbed.
  5. Add the last 100 ml stock and the butter and stir well until both are completely absorbed. Adjust the seasoning, if need be, then cover the pot and allow to rest away from the heat for a few minutes.
  6. Meanwhile, place the frying pan back on the heat, add the remaining 50 ml oil and heat until it is hot. Throw in the prawns and ras al hanout and stir briskly until just cooked through. Add the garlic, season with salt and pepper and stir well.
  7. To serve, divide the risotto among four shallow bowls and top with the prawns. Garnish with cornflower petals, if using, and serve straight away.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again