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Risotto with Zucchini Yogurt Pesto and Prawns

17/11/2023

The risotto with zucchini yogurt pesto and prawns is a dish that pairs the creaminess of risotto with the fresh taste of zucchini pesto and the elegance of prawns. Here’s the recipe to prepare it.

Ingredients

  • 320 g of Carnaroli or Arborio rice
  • 500 g of already cleaned prawns
  • 2 medium zucchini
  • 1 clove of garlic
  • A handful of fresh basil
  • 4 tablespoons of Greek yogurt
  • Vegetable broth as needed
  • 1/2 glass of white wine
  • Extra virgin olive oil as needed
  • Salt and pepper as needed
  • 1 tablespoon of pine nuts (optional)
  • 1 tablespoon of grated Parmesan cheese (can be omitted for a lighter version)
  • Grated lemon zest (for garnish)

Preparation

  1. Start by preparing the zucchini pesto. Wash the zucchini and slice them into thin rounds. In a non-stick pan with a drizzle of oil and a clove of garlic, sauté the zucchini rounds until they are soft. Remove the garlic and let it cool.

  2. Transfer the zucchini to a blender, add the basil, pine nuts, a pinch of salt, pepper and blend until a smooth cream is obtained. Incorporate the Greek yogurt into the zucchini pesto and mix until you get a homogeneous mixture.

  3. In a large pan, sear the prawns with a drizzle of oil and a clove of garlic, until they turn pink. Lightly salt them and set aside.

  4. In the same pan, add a drizzle of oil and toast the rice until translucent. Deglaze with the white wine and let it evaporate.

  5. Add a ladle of hot vegetable broth to the rice and continue to cook, adding the broth as the rice dries out, stirring often.

  6. When the rice is almost al dente, incorporate the zucchini pesto with yogurt into the risotto and mix well.

  7. Once cooked, adjust the seasoning with salt and pepper and if you like, add the grated Parmesan cheese.

  8. Serve the risotto, placing the seared prawns on top and garnish with grated lemon zest for freshness.

Curiosity

Risotto is a traditional Italian dish whose main characteristic is creaminess, achieved through the process of stirring in butter and Parmesan cheese. In this version, butter is replaced with yogurt which gives a unique freshness, while the zucchini pesto is a summery variation of the more known Genoese pesto. The prawns, with their delicate flavor, add a touch of the sea that pairs well with the taste of pesto.

Risotto with Zucchini Yogurt Pesto and Prawns