Delicate, fragrant, and irresistibly creamy: the zucchini and shrimp risotto is a first course that celebrates the freshness of the sea and the sweetness of the garden. The meeting between tender and flavorful shrimp and light and velvety zucchinis creates a symphony of flavors that wins you over at the first bite. Ideal for a refined dinner or to indulge yourself with something special, this risotto combines simplicity and elegance in every bite.
Below you will find the recipes to prepare the vegetable broth or shellfish stock needed to make the recipe:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
Ingredients
- 11 oz Carnaroli rice
- 6 cups vegetable broth
- 1 clove garlic
- Half glass white wine
- to taste salt
- to taste extra virgin olive oil
- 1.1 lbs shrimp (to clean)
- 2 zucchinis
- Half onion
- to taste lemon zest (grated)
- 0.7 oz butter
- to taste lemon zest (grated)
Steps
To prepare the zucchini and shrimp risotto, start by cleaning the shrimp: remove the head and intestine, which is the black thread, shell them, and rinse under running water to remove any remaining residues.
If you want to make the risotto tastier, you can use the heads and shells of the shrimp to make the shellfish stock, alternatively, you can use the classic vegetable broth for cooking the rice.
Wash the zucchinis, cut off the two ends, dry them carefully, and cut them into small chunks, about 0.4 inches. Finely chop the half onion. In a pan, pour the oil, add the onion, and cook for a couple of minutes on low heat, add the zucchinis and salt, raise the heat and continue cooking for 5 minutes. Add the shrimp and continue cooking for a couple more minutes, turn off the heat, and set aside.
In another pan, toast the rice, stirring it often. To check if the rice is toasted, take a small amount and squeeze it in the palm of your hand; if it is hot, deglaze with white wine and let it evaporate.
Next, add the broth (or stock) little by little, stirring occasionally and continue cooking for 15/18 minutes (depending on the cooking time of the rice you have chosen).
When almost cooked, add the zucchinis and shrimp to the rice and stir. Once the rice is cooked, turn off the heat and add the butter, stirring well. Add a grated lemon zest.
Let the risotto rest for a couple of minutes, plate it, and decorate with more grated lemon zest. Here is your tasty zucchini and shrimp risotto, ready to be served.
Storage
You can store the zucchini and shrimp risotto in the refrigerator for up to one day, but it’s best enjoyed freshly prepared.
