Prawn and Courgette Risotto

Peel and chop the shallots, put in a thick bottomed saucepan along with heaped tablespoonful of butter and soften over a low light for five minutes or so.

Meanwhile remove the heads and scales from the prawns and wash under cold water in a colandar. Cut the courgette in half length ways, scoop out the pith with a sauce pan, then cut into long strips and then cut into three. If a chilli is used cut it in half lengthways, remove and discard the seeds then cut into small pieces. Grind the saffron in with a pestle and mortar.

When the shallots are soft, add the rice and spoon over vegetable/fish/chicken stock and make a risotto in the normal way.

About 15 minutes into making the risotto, put a heaped tablespoonful of butter in a pan along with the chilli. Put over a medium heat, add the prawns until nicely coloured  Picture   then add to the risotto. Add the courgettes to the pan and cook until softer but still a little al dente  Picture   and add to the risotto. Add half a glass of white wine to the pan, reduce and add to the risotto along with the ground saffron. Keep stirring until the risotto is cooked, season with a little salt.

Spoon the risotto on to serving dishes  Zoom   add some grated parmesan if you like.