The lemon risotto with shrimp and zucchini is an all-Italian delight, a creamy first course that tastes like summer, very delicate, with zucchini, shrimp, and that touch of lemon that makes it fresh and appetizing to the palate. The recipe is very simple, and I make it with my kitchen buddy, the Thermomix. But you can also make it without the Thermomix, in the traditional way. A specialty that’s not only tasty but also nutritious. Of course, you can personalize it as you like.
Let’s prepare it together!
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 269.23 (Kcal)
- Carbohydrates 39.45 (g) of which sugars 1.18 (g)
- Proteins 9.98 (g)
- Fat 7.32 (g) of which saturated 1.01 (g)of which unsaturated 0.44 (g)
- Fibers 1.02 (g)
- Sodium 721.57 (mg)
Indicative values for a portion of 100 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
INGREDIENTS FOR MAKING LEMON RISOTTO WITH SHRIMP AND ZUCCHINI
- 1.75 cups Carnaroli rice
- 1/4 cup onion
- 3 tbsp extra virgin olive oil
- 4 cups water
- 2 cups zucchini
- 1 cup shelled, frozen shrimp
- 2 tsp lemon juice
- 1 cube stock cube
- 1/4 cup white wine
- 2 tsp salt
Tools
Tools
- Pan (medium size) non-stick
- Grater with large holes or vegetable slicer (optional)
- Bowl
- Ladle wooden spoon
Preparation
How to make lemon risotto with shrimp and zucchini in the traditional way
To prepare the lemon risotto with shrimp and zucchini, wash, dry and trim the zucchini.
Grate the zucchini with a grater with large holes.
Peel and finely chop the onion, sauté it in a saucepan with about 4 tablespoons of oil, add the zucchini and cook for 5 minutes.
Add the rice and toast it, stirring continuously for 3-4 minutes. Pour in half a small glass of white wine and let it evaporate.
While stirring, add ladles of water and stock cubes. I use my homemade Thermomix stock cube in the dose of 1 tablespoon.
But you can easily use store-bought cubes. Add the salt, considering the salty taste of the stock cube, and adjust accordingly.
Bring the risotto to cooking, taking care to add the shrimp a few minutes before it’s done.
Turn off the burner, add a knob of butter, and stir for 2 minutes.
Let the risotto rest covered for 2-3 minutes before serving. Optionally, you can add a pinch of pepper.
Before serving (if desired), add the squeezed lemon to flavor the dish
PROCESS WITH THE THERMOMIX
Insert half an onion into the mixing bowl. 3 Sec. Speed 7.
Add 40 g of oil and sauté 5 Min. 212°F Speed 1.
Meanwhile, wash 4 zucchinis and slice them into rounds or grate them with a grater with large holes.
Insert the butterfly (if not available, you can skip this step).
Add the zucchini 6 Min. 212°F Reverse Speed Soft.
Add 300 g of rice and toast without the measuring cup. 3 Min. 212°F Reverse Speed Soft.
Add a tablespoon of Thermomix stock cube, 450 g of water.
Cook the rice for the time indicated on the package at 212°F Reverse Speed Soft.
Five minutes before the end of cooking, add 200 g of frozen and shelled shrimp.
Pour everything into a tureen and pour the previously squeezed lemon on top.
TIPS
During cooking, you can add a sachet of saffron to give color to the risotto.
You can add chopped parsley.
You can use leftover meat broth or vegetable broth.
Lemon risotto with shrimp and zucchini can be kept in the fridge for two days; you can reheat it in a pan for a few minutes.
RECOMMEND THE RECIPE FOR MAKING HOMEMADE STOCK CUBES IN A COMPLETELY NATURAL WAY – THERMOMIX STOCK CUBE–
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