Zucchini and Shrimp Risotto
A first course that is light and very tasty to enjoy any day of the year, from a festive day to a simple Monday evening with family. A risotto made with zucchini and shrimp, a great combination and very much appreciated by our palate. The zucchini and shrimp risotto is perfect to include in any type of fish menu and beyond. A very simple recipe to prepare that will surely be very appreciated!
If you like shrimp, I also recommend trying:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini and Shrimp Risotto:
- 5.6 oz rice
- 2 zucchini
- 10.6 oz shrimp
- 1 shallot
- 3 cups vegetable broth
- extra virgin olive oil
Steps
The preparation of zucchini and shrimp risotto is very simple and quick, watch the video HERE.
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In a saucepan, add some oil, add the chopped shallot and sauté. Add the previously rinsed rice.
Toast it for a few minutes. Add the broth a little at a time and cook, stirring occasionally. Halfway through cooking, add the grated zucchini.
Continue cooking by adding more broth and stirring. At the end of cooking, add the shrimp and cook for another 2/3 minutes approximately.
Enjoy your meal!
