Shrimp and Zucchini Risotto Recipe
Category: Main Courses
Servings: 4
A delicious shrimp and zucchini risotto is a quintessential Italian dish, blending the creamy texture of rice with the delicate flavors of seafood and vegetables. This recipe is perfect for a sophisticated dinner or a comforting family meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Roma rice | 320 g |
| Zucchini | 300 g |
| Shrimp (cleaned) | 450 g |
| White onions | 80 g |
| Grana Padano DOP cheese | 60 g |
| Fresh chives | To taste |
| Butter | 20 g |
| Extra virgin olive oil | To taste |
| White wine | 50 g |
| Garlic | 1 clove |
| Fine salt | To taste |
For the Broth:
| Ingredient | Quantity |
|---|---|
| Shrimp shells | 260 g |
| Celery | 80 g |
| Carrots | 100 g |
| White onions | 100 g |
| Water | 1 liter |
| Fine salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 22 g |
| Carbohydrates | 58 g |
| Fats | 16 g |
| Fiber | 3 g |
| Sodium | 580 mg |
Instructions
-
Prepare the Shrimp and Broth:
- Start by cleaning the shrimp. Remove the heads and shells, and devein them carefully. Set the cleaned shrimp aside.
- Wash and roughly chop the celery, carrots, and onion for the broth. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped vegetables and sauté briefly.
- Add the shrimp shells to the pot and sauté for 2–3 minutes until aromatic. Pour in 1 liter of water, season with salt, and bring to a simmer. Skim off any foam that forms on the surface with a skimmer.
- Let the broth simmer for about 1 hour. Once cooked, strain the broth through a fine sieve and discard the solids.
-
Prepare the Zucchini:
- Wash and trim the zucchini, then dice them into small cubes (approximately 1 cm).
- Chop the fresh chives finely and set aside.
-
Cook the Zucchini and Shrimp:
- In a large pan, heat a drizzle of olive oil with the garlic clove over medium heat. Add the diced zucchini and sauté until tender but not mushy.
- Add the shrimp to the pan and cook until they turn pink and are fully cooked. Remove the garlic clove, season with salt, and sprinkle some of the chopped chives on top. Reserve a portion of the chives for garnish. Keep warm.
-
Toast the Rice:
- In a separate large skillet, heat another drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the Roma rice and toast it, stirring frequently, for 1–2 minutes. Deglaze with white wine and let it evaporate completely.
-
Cook the Risotto:
- Gradually ladle the prepared shrimp broth into the rice, stirring continuously. Allow each addition of broth to be absorbed before adding more. This process ensures a creamy texture.
- When the rice is almost cooked, fold in the sautéed zucchini and shrimp. Continue cooking until the rice is tender and the flavors have melded. Adjust the seasoning with salt if needed.
-
Finish the Dish:
- Remove the skillet from heat and stir in the butter and grated Grana Padano cheese to create a creamy finish. Let the risotto rest for 2 minutes.
-
Serve:
- Divide the risotto among plates, garnish with the reserved chopped chives, and serve immediately.
Tips for the Perfect Risotto
- Always use warm broth to maintain the cooking temperature of the rice.
- Stir frequently to release the starch from the rice, which is essential for a creamy consistency.
- Taste and adjust the seasoning throughout the cooking process to balance the flavors.
Enjoy your homemade Shrimp and Zucchini Risotto! This dish is sure to impress with its delicate balance of textures and flavors.
