Creamy Shrimp and Zucchini Risotto

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 4 cups (950ml) vegetable or chicken broth 4 cups (950ml) vegetable or chicken broth
• 1 cup (150g) diced zucchini 1 cup (150g) diced zucchini
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 45g (3g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the rice with the oil. Cook for 1-2 minutes, until the rice grains start to become slightly translucent.
3. 3.
   Pour in the white wine and stir until it is absorbed by the rice.
4. 4.
   Begin adding the vegetable or chicken broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
5. 5.
   In a separate pan, heat a little olive oil and sauté the diced zucchini until it is tender. Set aside.
6. 6.
   In the same pan, cook the shrimp until they turn pink and are cooked through. Set aside.
7. 7.
   Once the rice is cooked, stir in the cooked zucchini and shrimp. Add the grated Parmesan cheese and season with salt and pepper to taste. Stir well to combine all the ingredients.
8. 8.
   Remove the risotto from the heat and let it rest for a few minutes. This will allow the flavors to meld together and the risotto to become even creamier.
9. 9.
   Serve the creamy shrimp and zucchini risotto hot, garnished with freshly chopped parsley.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells from the shrimp before cooking.
• Arborio rice — Rinse the rice under cold water before using to remove excess starch and prevent the risotto from becoming too sticky.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.

Tips & Tricks

• To enhance the flavor, you can add a splash of lemon juice to the risotto just before serving.
• For a vegetarian version, you can omit the shrimp and add more vegetables such as mushrooms or bell peppers.
• If you prefer a more intense flavor, you can use seafood broth instead of vegetable or chicken broth.
• Stir the risotto constantly while adding the broth to ensure even cooking and a creamy consistency.
• Leftover risotto can be transformed into delicious arancini (Italian rice balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the creamy shrimp and zucchini risotto as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled fish or roasted chicken.

Presentation advice

To enhance the presentation, garnish the risotto with a sprinkle of freshly chopped parsley and a drizzle of olive oil. Serve it in individual bowls or on a large platter for family-style dining.