Tomato risotto served with pine nuts, marinated prawns and creamed courgettes
Ingredients | Serves 4
Preparation method
-
Make some Vegetable stock.
Wash and peel the courgettes, cut them into thin slices and sauté them with extra virgin olive oil and shallots. Once they have been sautéed, salt to taste and emulsify with extra virgin olive oil and basil leaves.
Clean the prawns and de-vein them, prepare a classic tartare and season with a drizzle of extra virgin olive oil, salt and pepper.
In a saucepan, toast the Carnaroli rice with a little extra virgin olive oil, add the vegetable stock and cook for about 15 minutes. Halfway through the cooking time, add the Tomato Passata. Once the risotto is cooked, take it off the heat and stir in a drizzle of extra virgin olive oil, Parmesan cheese and fresh basil leaves.
Arrange the risotto on a serving dish and top with the courgette sauce.
Add a quenelle of prawn tartare in the centre of the risotto.
Garnish with toasted pine nuts.
Prepared with ROBO products
Altre deliziose idee per te
2 hours + 35/ 40 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
