Shrimp Zucchini Rissoto
All in one pot Shrimp Zucchini Risotto
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
Nutrition
Calories: 750.1kcalCarbohydrates: 84.3gProtein: 35gFat: 24gSaturated Fat: 10.7gTrans Fat: 0.5gCholesterol: 326.9mgSodium: 1178.5mgPotassium: 275.5mgFiber: 3.3gSugar: 1.9gVitamin A: 473.5IUVitamin C: 7.2mgCalcium: 324.1mgIron: 7.1mg
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