Risotto with zucchini and shrimp

Zucchini and Shrimp Risotto

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

This zucchini and shrimp risotto recipe is an excellent choice for a quick yet sophisticated lunch or dinner. Combining the delicate flavors of zucchini with the succulence of shrimp, this dish is sure to impress. Let's discover the necessary steps to achieve a perfect risotto!

Ingredients:
- 300 g Arborio rice (ideal for risotto)
- 250 g peeled shrimp (fresh or frozen)
- 1 medium zucchini, diced
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1 liter chicken broth (or vegetable broth for a vegetarian option)
- 100 ml dry white wine (optional, but recommended for a more complex flavor)
- 50 g grated Parmesan cheese (for added flavor)
- 3-4 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the broth: If you have time, make a chicken broth using leftover meat, such as chicken wings and the carcass of the breast. Boil them in water with vegetables (potatoes, carrots, onion) and spices (peppercorns, bay leaves) for 1-2 hours. This will add depth of flavor to the risotto. If short on time, use a quality store-bought broth.

2. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Then, add the minced garlic and diced zucchini. Cook for another 5 minutes, stirring occasionally, until the zucchini becomes tender.

3. Add the rice: Add the Arborio rice to the pot and stir well to coat the grains with oil. Cook for 1-2 minutes until the rice becomes slightly translucent.

4. Deglaze with wine: If using white wine, add it now and let it simmer for a few minutes until the alcohol evaporates and the rice absorbs the flavor.

5. Add the broth: Start adding the warm chicken broth, one ladle at a time, stirring constantly. Wait for the rice to absorb the liquid before adding the next ladle. This process will take about 18-20 minutes until the rice is creamy and al dente.

6. Add the shrimp: About 5 minutes before the risotto is finished cooking, add the shrimp to the pot. Stir well and let them cook until they turn pink and opaque.

7. Finish the dish: Turn off the heat and add the grated Parmesan cheese, stirring well to achieve a creamy texture. Season with salt and pepper to taste.

8. Serve: Let the risotto sit for a few minutes before serving. Garnish with fresh chopped parsley for an extra touch of freshness.

Useful tips:
- You can experiment with other vegetables, such as carrots or peas, to add more colors and textures.
- Use fresh shrimp for a more intense flavor, but if you choose frozen, make sure they are completely thawed before use.
- Risotto is best served immediately, but if you have leftovers, you can turn them into a delicious risotto pie the next day.

This zucchini and shrimp risotto recipe is not only a tasty dish but also an excellent way to impress your friends and family. Enjoy every bite!