The zucchini and shrimp risotto is a delicately flavored risotto, a simple recipe to make that’s perfect for impressing your guests with an original dish.
If you like seafood risottos don’t forget to read the recipe
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 596.88 (Kcal)
- Carbohydrates 72.65 (g) of which sugars 4.00 (g)
- Proteins 34.07 (g)
- Fat 17.76 (g) of which saturated 0.76 (g)of which unsaturated 0.69 (g)
- Fibers 1.99 (g)
- Sodium 1,769.39 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 servings:
- 5.64 oz Carnaroli rice
- 1 zucchini (medium-sized whole)
- 10 shrimp (pink or red)
- 4.23 cups vegetable broth
- 1/4 glass dry white wine
- 1 robiola
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- 1 Pot 2 quarts
- 1 Pan 8 inches
- 1 Spoon
- 1 Cutting board
- 1 Blender / Mixer
Procedure
The zucchini and shrimp risotto is a delicious and easy first course. Read the plating tips for an elegant presentation.
Let’s start with the zucchinis, wash them and cut them into rounds 0.04 inches thick, then into strips of the same thickness.
To clean the shrimp well, remove the head, shell, and black filament by cutting the shrimp along the back following the instructions you find here to perfectly clean the shrimp.
Sauté the shrimp in a pan with a drizzle of oil, just a minute on each side. When the shrimp are cooked, remove them from the pan and set them aside, then add the zucchinis.
When the shrimp are cooked, sauté the zucchinis in the pan with a drizzle of oil for about 30 seconds. The zucchinis should remain crunchy and bright green, they will finish cooking with the rice.
For a good risotto, you need to start with a good broth, so I recommend preparing a homemade vegetable broth. If you don’t have time, you can resort to a quick broth made with a stock cube or other preparations.
While the broth boils, toast the rice over high heat, taking care to sauté it often. It should heat evenly, and you should not risk burning it.
The toasting is complete when placing a hand a few inches from the rice, you can feel the heat rising towards your hand.At this point, deglaze the risotto with white wine, taking care to add it little by little so that it evaporates with the heat, leaving only the flavor.
Too much white wine will make the risotto acidic, too little will not give the risotto flavor. Use your nose to understand if you have reached the right level.
After the white wine has evaporated, deglaze the zucchini risotto with hot broth, which should be poured one ladle at a time and added only when fully absorbed.
Repeat until the risotto is fully cooked (about 12-15 minutes), five minutes before finishing the cooking add the zucchinis and complete the cooking.
Now that the risotto is ready, you just need to finish the dish with the shrimp previously sautéed in the pan.
Your zucchini and shrimp risotto is ready!
Plating Tips:
Serve the zucchini and shrimp risotto on an elegant plate, use the shrimp to decorate the dish, some whole with shell and others sliced.
Wine Pairing for Zucchini Risotto:
I suggest a medium-bodied white wine, such as an Erice Grecanico Dop. This pleasant, delicate, more or less fruity wine presents with a more or less intense straw color with greenish reflections.
