Risotto with zucchini and prawns

Risotto with zucchini and prawns

4.1 80 ratings

Prep. 30 min

Total 1 h 15 min

4 portions

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

Nutrition per 1 portion

Calories 571.3 kcal / 2399.3 kJ

Protein 21.9 g

Fat 23.7 g

Carbohydrates 65.8 g

Fibre 3.3 g

Saturated Fat 8.9 g

Sodium 839.8 mg

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Also featured in

Focus on Zucchini 9 Recipes
Australia and New Zealand

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