riso venere ai gamberetti e zucchini
Recipes
Prawn
Riso Venere ai Gamberetti e Zucchini
A delicate alternative to white rice, this recipe will satisfy sophisticated palates with the unbeatable combination of prawns and courgettes!
Ingredients
- 1 ½ cups black rice
- 3 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 zucchini (courgettes), cut into 1/2-inch cubes, or more to taste
- 5 ounces peeled prawns
- 1 cup dry white wine
- 1 bunch chives, chopped
- 1 teaspoon extra-virgin olive oil
Directions
- Bring a large pot of salted water to a boil; add rice and cook until tender, about 18 minutes.
- Heat 3 tablespoons olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 3 minutes. Stir zucchini into shallot mixture.
- Mix prawns and white wine into zucchini mixture; bring to a boil. Reduce heat and simmer until wine evaporates and prawns are fully cooked, 5 to 10 minutes.
- Drain rice and stir in chives. Toss rice with the prawn mixture and cook for 2 to 3 minutes. Drizzle 1 teaspoon olive oil over mixture.
