Riso Venere ai Gamberetti e Zucchini (Venus Black Rice with Prawns and Zucchini) recipe

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Ingredients

1 ½ cups black rice
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 zucchini (courgettes), cut into 1/2-inch cubes, or more to taste
5 ounces peeled prawns
1 cup dry white wine
1 bunch chives, chopped
1 teaspoon extra-virgin olive oil

Nutrition Info

459.5 calories
carbohydrate: 59.8 g
cholesterol: 53.9 mg
fat: 13.3 g
fiber: 1.7 g
protein: 13.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 16 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil, add rice and cook until tender, about 18 minutes.

  2. Heat 3 tablespoons olive oil in a skillet over medium heat, cook and stir shallot until translucent, about 3 minutes. Stir zucchini into shallot mixture.

  3. Mix prawns and white wine into zucchini mixture, bring to a boil. Reduce heat and simmer until wine evaporates and prawns are fully cooked, 5 to 10 minutes.

  4. Drain rice and stir in chives. Toss rice with the prawn mixture and cook for 2 to 3 minutes. Drizzle 1 teaspoon olive oil over mixture.

Recipe Yield

4 servings

Recipe Note

A delicate alternative to white rice, this recipe will satisfy sophisticated palates with the unbeatable combination of prawns and courgettes!

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