SHRIMP, ZUCCHINI, AND SAFFRON RISOTTO is a classic of Italian cuisine.
The uniqueness of this preparation lies in using the rice cooker, an appliance that significantly simplifies the risotto cooking process, ensuring perfect results without requiring particular attention.
For the dish to be successful, it is essential not to touch the rice during cooking. When the water is completely absorbed, just let it rest, and you’re done.
Try it, and you’ll discover you can eat healthy but with flavor!
If you love rice, also try
- Difficulty: Easy
- Cost: Affordable
- Rest time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.7 oz rice
- 1.5 cups water
- 3 zucchini
- 10.6 oz shrimp (frozen)
- 1 packet saffron
- 1 glass water (for preparing the dressing)
- to taste salt
- to taste extra virgin olive oil
- to taste dried parsley
Tools
I used the rice cooker, but any pot with a vented glass lid will work fine.
- Rice Cooker
- Wok
Steps
COOK THE RICE
Rinse the rice well with cold water until the starch is removed
Place the rinsed rice and water in the rice cooker, stir well with the special spoon and cover with the lid.
Cook until the rice has absorbed all the water (rice cookers usually turn off on their own)
Let the rice rest with the lid closed for 10 minutes.
The rice is ready.
PREPARE THE DRESSING
Wash the zucchinis thoroughly and cut them into small cubes.
Take the wok or a large non-stick pan, heat a dash of oil, and add the zucchinis and shrimp.
Add water and saffron, adjust salt, stir, and let it cook with the lid closed for about 10 minutes.
Finish preparing our shrimp and zucchini risotto
Pour the rice into the dressing and toss to mix well.
Serve with a sprinkle of dried parsley
Storage and Tips
Delicious hot or cold
Perfect for taking to the office for lunch break or for picnics
if you’re in a hurry, you can use pre-packaged frozen shrimp and zucchini
If you love zucchini pasta dishes, also try my tuna and zucchini farfalle
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