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 caloriescarbohydrate: 59.8 gcholesterol: 53.9 mgfat: 13.3 gfiber: 1.7 gprotein: 13.9 gsaturatedFat: 1.6 gservingSize: -sodium: 16 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Riso Venere ai Gamberetti e Zucchini (Venus Black Rice with Prawns and Zucchini)
Directions
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Bring a large pot of salted water to a boil, add rice and cook until tender, about 18 minutes.
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.
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.
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.