Home

Risotto with Zucchini and Shrimps

17/11/2023

Here is the recipe for a delicious risotto with zucchini and shrimps with a true Italian touch.

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 200 g of cleaned shrimps
  • 2 medium zucchinis
  • 1 small shallot
  • 1/2 glass of dry white wine
  • 1 liter of vegetable broth (you might need a little more or less, depending on the rice)
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • A handful of chopped parsley
  • 30 g of butter
  • 50 g of grated Parmesan cheese

Preparation

  1. Start by preparing the vegetable broth and keep it warm on another burner.
  2. Wash the zucchinis and cut them into small dice.
  3. Finely chop the shallot and sauté it with a drizzle of extra virgin olive oil in a large pan where you will then cook the rice.
  4. Once the shallot is golden, add the zucchinis and let them cook for a few minutes until they become slightly tender.
  5. Add the shrimps and cook for a couple of minutes until they change color.
  6. Remove the shrimps and zucchinis from the pan and set them aside.
  7. In the same pan, add another drizzle of oil if necessary and pour in the rice, letting it toast for a couple of minutes while stirring often until the grains become shiny and translucent.
  8. Deglaze with the white wine and let the alcohol evaporate.
  9. Begin to add the broth, one ladle at a time, waiting for the rice to almost completely absorb the liquid before adding the next one. Make sure to stir occasionally.
  10. Halfway through cooking, reincorporate the zucchinis and shrimps into the rice.
  11. When the rice is al dente, remove the pan from the heat and cream with butter and grated Parmesan, to make it creamy. Add salt and pepper to taste.
  12. Add the chopped parsley, mix well, and let the risotto rest for a minute before serving.

Fun Facts

Risotto is a typical dish of Northern Italy, particularly from the Lombardy region, known and appreciated all over the world. The key to a good risotto is the use of good rice, patience in adding the broth little by little, and a good creaming to make it creamy. Zucchini and shrimp risotto is a spring and summer variant that encapsulates the flavors of the sea and the vegetable garden in a single dish.