Shrimp Zucchini Risotto
You will make this Shrimp Zucchini Risotto as a whole meal all in one pot. There are lots and lots of different ways to prepare Risotto. I saw this one on one of my favorite food blogs, Italian Food Forever. It is classic Risotto with the addition of the shrimp and zucchini. And that’s what makes it a whole meal all in one pot. It will only take from 30 minutes depending on the kind of rice that you use. For the best flavors I always go with Italian Arborio. It takes a little longer but it’s worth it.
“Ideas are like pizza dough, made to be tossed around.”
-Anna Quindlen, Author and Journalist
Put a sauce pan or pot on at medium heat and add half the butter and the extra virgin olive oil . Let it heat up and add the chopped onion, salt, black pepper and a pinch of red pepper flakes (optional). Stir it and cook until the onion becomes translucent. Stir in the garlic and cook for just an additional 30 seconds. Add the rice and mix it all up until all of the rice is coated with butter and oil. Add the wine and stir it all together. Stir often until the wine is absorbed.
Start adding the broth a ladle at a time, stirring often, as it gets absorbed by the rice. When the rice is starting to get soft but still is a little firm to a nibble add all of the rest of the ingredients.
Stir it all together and stir often until the shrimp is opaque. Then serve up and enjoy your Shrimp Zucchini Risotto. BUON APPETITO!
It might have been a sacrilege and an offense to all of the wine pairing friends out there but we enjoyed a nice bottle of good chianti with our Shrimp Zucchini Risotto. And of course some of Poppop’s easy homemade bread.
And here is another very good Oven baked Parmesan Crusted Zuchini recipe
Shrimp Zucchini Rissoto
Ingredients
- 2 tablespoons butter hold one back for the finish
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion chopped
- 1 clove garlic chopped
- salt and black pepper to taste
- 1 pinch red pepper flakes optional
- 1 cup Arborio rice or minute rice or any other kind you want
- 1/2 cup white wine optional
- 2-3 cups hot chicken broth minute rice will use the least-Arborio the most
- 1/4 cup grated parmesan cheese plus a little for garnish
- 1/2 pound large shrimp peeled, deveined and cut in half
- 1 medium fresh zucchini ends cut off, cut in half lengthwise and sliced
- 1/4 cup chopped fresh parsley or basil -- 2 tbsp. if dried
Instructions
- Put a sauce pan or pot on at medium heat and add half the butter and the extra virgin olive oil . Let it heat up and add the chopped onion, salt, black pepper and a pinch of red pepper flakes (optional). Stir it and cook until the onion becomes translucent. Stir in the garlic and cook for just an additional 30 seconds. Add the rice and mix it all up until all of the rice is coated with butter and oil. Add the wine and stir it all together. Stir often until the wine is absorbed.
- Start adding the broth a ladle at a time, stirring often, as it gets absorbed by the rice. When the rice is starting to get soft but still is a little firm to a nibble add all of the rest of the ingredients.
- Stir it all together and stir often until the shrimp is opaque. Then serve up and enjoy your Shrimp Zucchini Risotto. BUON APPETITO!
Notes
Thank You Joan!
Love it!