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Bring the stock to the boil in a saucepan over high heat. Reduce heat to low and hold at a gentle simmer. Combine 2 tablespoons stock and saffron in a bowl. Set aside to infuse.
Combine prawns, parsley, chilli flakes, 2 tablespoons of the oil and half the garlic in a glass bowl. Season. Cover and place in the fridge to marinate until required.
Heat remaining oil in a large saucepan over medium heat. Stir in leek for 4 minutes or until soft. Stir in remaining garlic for 30 seconds or until aromatic. Stir in rice for 1 minute or until coated. Stir in wine and simmer for 2 minutes or until liquid is absorbed. Stir in saffron mixture.
Add 80ml (1/3 cup) of the stock to the rice mixture and stir with a wooden spoon until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more stock. Continue, adding zucchini halfway through cooking, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Stir in the butter and lemon rind. Season.
Preheat a barbecue grill or chargrill on medium-high. Cook prawns, turning, for 2-3 minutes or until prawns change colour.
Divide the risotto among shallow dishes. Top with the prawns and sprinkle with extra parsley. Serve with mixed salad leaves.