Tomato Risotto with Prawns, Courgette & Burrata

Ingredients

• 320 grisotto rice
• 400 gprawns — raw, peeled
• 300 gcherry tomatoes
• 1 pccourgette — approx. 300 g
• 1 pcshallot
• 2 clovesgarlic
• 2 tbsptomato paste
• 900 mlvegetable stock
• 60 gParmesan cheese
• 1 ballburrata — approx. 150 g
• 15 gbasil — fresh
• 0.5 pclemon
• 3 tbspolive oil
• ½ tspchilli flakes
• black pepper
• salt — small pinch

Method

1. 1

   Halve the cherry tomatoes. Slice the courgette into half moons. Finely chop the shallot and mince the garlic.

2. 2

   Pat the prawns thoroughly dry.

3. 3

   Heat 1 tbsp olive oil and fry the courgette for 4–5 minutes over high heat until golden brown. Remove from the pan.

4. 4

   Add 1 tbsp olive oil and fry the prawns for 1–1½ minutes per side with black pepper and a small part of the chilli flakes. Remove from the pan.

5. 5

   Add the remaining olive oil and fry the shallot for 3 minutes.

6. 6

   Add garlic and the remaining chilli flakes and fry for 30 seconds.

7. 7

   Add the tomato paste and fry for 2 minutes.

8. 8

   Add the risotto rice and fry for 1 minute.

9. 9

   Add the cherry tomatoes and fry for 2 minutes.

10. 10

    Then, continuously add a ladleful of warm stock and stir regularly. Only add new stock once the previous liquid has been almost absorbed.

11. 11

    Let the risotto cook for 18–20 minutes, using only as much stock as needed.

12. 12

    Add the courgette during the last 3 minutes.

13. 13

    Remove the pan from the heat and stir in the Parmesan cheese. If necessary, add a small amount of stock for a creamy texture.

14. 14

    Mix the prawns with 1 tsp lemon juice and distribute them over the risotto.

15. 15

    Tear the burrata into pieces and spread over the dish.

16. 16

    Finish with fresh basil and black pepper.