- Difficulty: Medium
- Cost: Expensive
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Rice (Parboiled)
- 14 oz Shrimp
- 2 Zucchini (Small)
- 2 Onions (Small)
- 1 glass White Wine
- 2 cloves Garlic
- 1 tsp Vegetable Broth (Powdered)
- 3 tbsps Extra Virgin Olive Oil
Tools
- Pressure Cooker
Preparation
Wash the zucchini, cut into large pieces, and place in the food processor bowl.
Add the garlic and onions and blend until creamy.
Put half a liter (about 2 cups) of water, rice, broth cube, white wine, three tablespoons of oil, and peeled shrimp in the pressure cooker.
Close the cooker and count ten minutes from when the heat is lowered. Follow the instructions for the pressure cooker being used.
After ten minutes, open the cooker and check the rice. If it seems too dry, add a little more water.
Serve the rice with zucchini and shrimp hot on plates. While it’s preferred as a lunch entrée, it is also suitable for dinner.
The important thing is to eat it hot when everyone is ready at the table.
Finally, here’s a dish that makes everyone agree.
Although I prefer using the pressure cooker, rice with zucchini and shrimp can also be cooked in any pot like all risottos.
Rice with Zucchini and Shrimp Light Pressure Cooker
Rice with zucchini and shrimp is light and easily digestible. In this way, even children who generally don’t like vegetables won’t notice the zucchini and will eat it happily. However, educating to eat vegetables is challenging but time changes tastes.
So let’s not despair. Also, come and check out my social media Pinterest Instagram Twitter Facebook
