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Risotto with zucchini and prawns


350 gr of Carnaroli rice from Terre Alte Villarboit

500 grams of prawns

2 zucchini

1/2 white onion

500 ml of fish stock

1/2 glass of white wine

4 tablespoons of extra virgin olive oil

1 clove of garlic

Salt and pepper to taste

Parsley to taste



For a great risotto with zucchini and prawns:

Cut the onion into thin slices and let it let it cook with 3 tablespoons of extra virgin olive oil until softened. Wash the zucchini, cut into slices and add them to the pan. Clean the prawns (remove shells and devein) and sauté them in a pan with oil and the garlic clove, keeping the heads and shells aside to make the fish stock. Add the rice to the zucchini, which will have softened, and toast it, add the white wine and the fish stock (filtered). Cook for a few minutes and add the prawns, salt and pepper to taste. Finish cooking the rice. Garnish with chopped parsley.

The dish is ready, come and eat!



For those with a more refined palate Terre Alte recommends garnishing the rice with a few shrimp, for a more elegant dish.

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