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Braised Prawns Risotto
A braised Italian-style prawn dish with zucchini and spinach, finished with extra virgin olive oil, parmesan and pecorino romano, served over polenta.
Ingredients
Instructions
Season the prawns and braise them over medium-high heat until well browned, about 8 minutes.
Add the zucchini and spinach, cooking until softened, about 7 minutes.
Stir in the extra virgin olive oil, parmesan and pecorino romano for 2 minutes.
Cook the polenta separately, stirring until thickened.
Let the prawns simmer gently for about 12 minutes so they stay tender and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
