Brown a little shallot in a pan with extra virgin olive oil.
Add the rice, season and sprinkle with the vegetable broth while continuing to cook. In a separate saucepan, boil a little salted water and blanch the shrimp for no more than a minute or two. Clean the courgettes, cut them into julienne strips and when the rice is half cooked, add them to the pan. After 5 minutes add the shrimp and continue cooking, stirring often to prevent sticking.
Towards the end of cooking, add the white wine and let it evaporate. When cooked, stir in the butter and balsamic vinegar. Garnish with Black Pearls with balsamic vinegar.