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Shrimp and Zucchini Risotto
If you are looking for a tasty, simple risotto recipe that will amaze your guests, Shrimp and Zucchini Risotto is the one!Shrimp and Zucchini Risotto is a very creamy risotto made without butter and Parmigiano! In fact, zucchini, together with the rice starch, make the risotto already creamy. No necessary adding other ingredients.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
470 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 450 g Shrimp - 1 pound of medium shrimp (shells removed and deveined)
- 1.5 liters vegetable broth - 6 cups
- 3 zucchini - medium size
- 1 onion - red and medium size
- 100 ml white wine ½ cup, dry
- 450 g rice - 3 cups of Carnaroli or Arborio
- 4 tablespoons olive oil - extra virgin
- a pinch black pepper - optional
- a pinch salt
Instructions
- make a vegetable broth: you need it to cook risotto. You can make it the day before and store in the refrigerator. Reheat when needed. Simmer slowly to keep it always hot while cooking the risotto. TIP: If your shrimps are fresh, add 2 or 3 shrimp shells and heads to make your broth even tastier!
- Remove the head of the shrimps and discard shells and inner intestine and set aside.
- Wash the zucchini and remove the ends. Cut them into round, thin slices. Set aside.
- In a large pan, sauté the chopped onion with 3 tablespoons of extra virgin olive oil for 1-2 minutes.
- As soon as the onion is golden, add the zucchini. Cook over low heat for about 5 minute, until they are soft.
- Add the rice and cook over medium heat for 2-3 minutes, stirring from time to time, until it becomes shiny and transparent.
- Turn up the heat and add the white wine. Keep the heat high and let it evaporate. Then add 2 or 3 ladles of hot broth and mix. Add a little salt and ground black pepper. Cook for about 12 minutes WITHOUT the lid on, stirring occasionally.
- The rice must remain covered with broth. So, when you see that the risotto is drying out, add 1 or 2 ladles of broth. If you are using Carnaroli rice, it cooks in 18 minutes. If you are using another type of rice, read the cooking times on the package and adjust accordingly
- At the end of 12 minutes, add the shrimp. Stir and cook for 5-6 minutes, letting the broth evaporate as much as possible. IMPORTANT: shrimp don't need long cooking times. If you are using medium/large shrimp, they cook in ⅚ minutes. You need 3 or 4 minutes for smaller shrimps. If you let shrimp overcook, they harden so pay attention.
- Once the risotto is cooked, taste it and season with salt if necessary. Add a tablespoon of extra virgin olive oil and mix. Wait 2 or 3 minutes before serving.
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Nutrition Information
Serving
100g
Calories
470kcal
(24%)
Carbohydrates
68g
(23%)
Protein
22g
(44%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.003g
(0%)
Cholesterol
121mg
(40%)
Sodium
1.096mg
(0%)
Potassium
579mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
725IU
(15%)
Vitamin C
19mg
(21%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 470
% Daily Value*
| Serving | 100g | |
| Calories | 470kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 121mg | 40% |
| Sodium | 1.096mg | 0% |
| Potassium | 579mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 19mg | 21% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.