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 the tender and flavorful shrimps and the light and velvety zucchini creates a symphony of flavors that captivates at the first taste. Ideal for a refined dinner or to indulge in 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 necessary to make the recipe:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
Ingredients
- 1.5 cups Carnaroli rice
- 6 cups vegetable broth
- 1 clove garlic
- 1/4 cup white wine
- to taste salt
- to taste extra virgin olive oil
- 1.1 lbs shrimp (to clean)
- 2 zucchini
- 1/2 onion
- to taste lemon zest (grated)
- 1.5 tbsp butter
- to taste lemon zest (grated)
Steps
To prepare the zucchini and shrimp risotto, start by cleaning the shrimp: remove the head and the intestine, which is the black string, peel them and wash under running water to remove any remaining residue.
If you want to make the risotto tastier, you can use the heads and shells of the shrimp to create the shellfish stock; alternatively, you can use the classic vegetable broth for cooking the rice.
Wash the zucchini, 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 zucchini and salt, raise the heat and continue cooking for 5 minutes. Add the shrimp and continue cooking for another couple of minutes, turn off and set aside.
In another pan, toast the rice, stirring often. To know if the rice is toasted, take a small amount and hold it in the palm of your hand; if it is very hot, deglaze with the white wine and let it evaporate.
Next, add the broth (or stock) a little at a time, stir occasionally, and continue cooking for 15/18 minutes (depending on the cooking time of the rice you have chosen).
When the cooking is almost done, add the zucchini and shrimp to the rice and stir. Once the rice is cooked, turn off the heat and you can blend with the butter, stirring well. Add a grated lemon zest.
Let the risotto rest for a couple of minutes, plate, and decorate with more grated lemon zest. Here is the 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 is recommended to consume it right after preparation.
