Il Cucinologo
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Zucchini and Shrimp Risotto

17/11/2023

Here is the recipe for a delicious zucchini and shrimp risotto with an authentic Italian touch.

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 200 g of already cleaned shrimp
  • 2 medium zucchini
  • 1 small shallot
  • 1/2 glass of dry white wine
  • 1 liter of vegetable broth (you might need a bit 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

Preparation

  1. Start by preparing the vegetable broth and keeping it warm on another burner.
  2. Wash the zucchini and cut them into small cubes.
  3. Finely chop the shallot and sauté it with a drizzle of extra virgin olive oil in a wide pan where you will later cook the rice.
  4. Once the shallot is golden, add the zucchini and let them cook for a few minutes until they become slightly tender.
  5. Add the shrimp and cook for a couple of minutes until they change color.
  6. Remove the shrimp and zucchini 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, stirring often until the grains become shiny and translucent.
  8. Deglaze with the white wine and let the alcohol evaporate.
  9. Start adding the broth, one ladle at a time, waiting for the rice to absorb almost all the liquid before adding the next. Make sure to stir occasionally.
  10. Halfway through cooking, reincorporate the zucchini and shrimp into the rice.
  11. When the rice is al dente, remove the pan from the heat and finish with the butter and grated Parmesan to make it creamy. Adjust salt and pepper.
  12. Add the chopped parsley, stir well, and let the risotto rest for a minute before serving.

Fun Facts

Risotto is a typical dish from Northern Italy, particularly the Lombardy region, known and appreciated all over the world. The key to a good risotto is using good rice, patience in adding the broth little by little, and a good finishing step to make it creamy. Zucchini and shrimp risotto is a spring and summer variation that combines the flavors of the sea and the garden in one dish.