Macedonian-style Shrimp and Zucchini Risotto

Ingredients

In this Macedonian adaptation of the Italian classic, the original recipe is enhanced with Macedonian flavors and ingredients. The traditional Italian risotto is transformed by incorporating Macedonian zucchini, which adds a unique freshness and crunch to the dish. Additionally, the use of shrimp in place of the original Italian ingredients adds a delightful seafood element, reflecting the coastal influence of Macedonian cuisine. We alse have the original recipe for Risotto zucchine e gamberetti, so you can check it out.

• 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
• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 zucchini, diced 2 zucchini, diced
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 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): 520 kcal / 2176 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 56g, 4g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
3. 3.
   Pour in the white wine and cook until it is absorbed by the rice.
4. 4.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next.
5. 5.
   After adding half of the vegetable broth, add the diced zucchini to the pan and continue adding the remaining broth.
6. 6.
   In a separate pan, heat a little olive oil and cook the shrimp until pink and cooked through. Set aside.
7. 7.
   Once all the broth has been absorbed and the rice is cooked al dente, stir in the cooked shrimp, heavy cream, and grated Parmesan cheese. Cook for an additional 2-3 minutes until the shrimp is heated through and the cheese has melted.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Macedonian-style Shrimp and Zucchini Risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Zucchini — Make sure to dice the zucchini into small, uniform pieces to ensure even cooking and a pleasant texture in the risotto.

Tips & Tricks

• To enhance the seafood 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 extra vegetables such as bell peppers or mushrooms.
• If you prefer a lighter version, you can substitute the heavy cream with coconut milk or a non-dairy alternative.
• To make the risotto extra creamy, stir in a tablespoon of butter at the end of cooking.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Macedonian-style Shrimp and Zucchini Risotto as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

For an elegant presentation, mold the risotto into a ring shape using a round cookie cutter. Garnish with a sprig of fresh parsley and a sprinkle of grated Parmesan cheese.