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Risotto with Zucchini and Prawns

Risotto with Zucchini and Prawns
2 servings

2 cloves of garlic

1 zucchini

2 tbsp of olive oil

100 g of packaged Makfa white round rice

1 handful of sundried tomatoes

100 ml of white wine

500 liter of vegetable broth

8 king prawns

2 sprigs of parsley for decoration



35 minutes



1. Peel the garlic and chop it; wash and cube the zucchini. Heat the vegetable oil in a sauce pan and fry the vegetables for 5 minutes until transparent.

2. Add the rice and the sundried tomatoes, salt and pepper and mix.

3. Add the wine and let it evaporate for 5 minutes. Add broth, one ladle at a time, let it get absorbed. It will take about 15-20 minutes.

4. Before adding the last portion of the broth, add the prawns.

5. Place the risotto on the plates, put the prawns on top, decorate with parsley leaves and serve.

Cuisine European cuisine
Dish type Entrees