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Risotto with zucchini and prawns

Risotto with zucchini and prawns
4.2 95 ratings
Prep. 30min
Total 1 h 15min
4 portions
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Ingredients

  • raw prawns heads and tails intact
    12 - 16
  • olive oil
    50 g
  • water
    1000 g
  • zucchini cut into pieces (2 cm)
    200 g
  • brown onion (approx. 120 g), cut into halves
    1
  • garlic clove
    1
  • Arborio rice
    320 g
  • dry white wine
    100 g
  • salt
    1 tsp
  • unsalted butter cut into pieces
    50 g
  • lemon juice
    1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 839.8 mg
Protein 21.9 g
Calories 2399.3 kJ / 571.3 kcal
Fat 23.7 g
Fiber 3.3 g
Saturated fat 8.9 g
Carbohydrates 65.8 g

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Australia and New Zealand

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