I told you this was coming. Today was a rainy day…actually there was a storm and yesterday it felt like summer. Weird weather here right now. So let’s just pretend today was a dream and there was no rain. I want summer!!! Luckily I made this risotto which made everything better. My mother taught me this and it is my favorite dish at our favorite restaurant in Noli, Liguria. It is quite simple to make  but while you are making the risotto, you have to be patient and not leave its sight.

Serves 2


200 g prawns

200 ml rice

1 shallot

1 red bell pepper

1 zucchini

1-1 1/2 l fish broth

Start by peeling and devaining the prawns. Add them to a bowl with some olive oil and salt and pepper to marinate.

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Chop the shallot and add to a saucepan with some olive oil. Add rice and stir for 1 minute.


Start by adding the broth little by little. We want the rice to be slightly covered and we add more broth when we see that the broth we previously added has soaked into the rice. Repeat until rice is cooked.

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Chop zucchini and bell pepper and add to a pan with olive oil. Season with salt and pepper. Cook for 5 minutes. Add the prawns and cook until they become a pinkish color. Add to the rice and mix well.

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Serve and enjoy!