Risotto with shrimps and courgettes


400 g of black Venere rice
150 g courgettes
150 g shrimp
1 onion
extra virgin olive oil to taste
salt to taste
chives (to taste)


Rinse the black rice under running water and boil it in plenty of water until it is almost cooked (about 40 minutes).
Drain it while still slightly chewy or al dente.
Wash and chop the onion. Sauté it in a large pan, along with courgettes chopped into cubes, in a drizzle of olive oil until soft. Add the shrimps at the end and cook for another 5 minutes.

Once cooked, drain the rice and add it to the pan full of sauce.
Allow it to absorb the flavour for a few minutes, salt to taste, and serve. If you want, add some fresh chives to the dish for decoration.

This recipe is perfect both hot and cold.
Scarica la ricetta