Risotto with zucchini and prawns
TM6 TM5 TM31

Risotto with zucchini and prawns

4.2 (50 rating)

Ingredients

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

Nutrition
per 1 portion
Calories
2399.3 kJ / 571.3 kcal
Protein
21.9 g
Carbohydrates
65.8 g
Fat
23.7 g
Saturated Fat
8.9 g
Fibre
3.3 g
Sodium
839.8 mg

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