If you are thinking about your lunch or dinner this weekend, a healthy and tasty recipe with shrimp is a great idea. This easy Shrimp and Zucchini Risotto recipe are one of my favorite dishes.
Shrimp is a seafood type known and consumed around the world. Shrimp can be a tasty dish cooking alone, but combined with other ingredients, the cooking imagination of exploring and creating various dishes is endless. If you love to cook and have fun exploring new recipes, I encourage you to try different shrimp ideas for this Summer, and one is this simple and tasty risotto recipe.
Shrimp is seafood riched in protein and omega3 and low in mercury. It is considered a healthy food for the positive impact that has on the improvement of the LDL vs. HDL cholesterol and lowering triglycerides.
Also, You can try our Shrimp Pasta, or Shrimp and spinach risotto.
For the preparation of our recipe needs:
The Ingredients for 4-Servings
- 300 g/11 oz rice for risotto
- 250g/9oz shrimps
- 2-zucchini
- 1/2 medium onion or 1-spring onion
- 100 ml/3.5oz white wine
- 1.2 litter/40 oz broth
- 3 tbsp olive oil
- 1-2 tbsp unsalted butter
- Salt
- Pepper
- 2 tbsp fresh finely ground parsley
For the preparation of the broth
- Shrimp heads
- 1-carrot
- 1-onion
- salt
- parsley
Kitchen Tools
- A deep non-stick pan
- A casserole for the broth
- A colander
- A dipper
Directions
To realize a savory risotto is necessary to prepare a tasty broth.
- Firstly, we start with the preparation of the shrimps for our recipe, removing the head, shell, tail, and sand vein.
- In a casserole with 1,2 liter – 1,5-liter ( 40-50 oz) cold water, add the shrimp’s heads, onion, carrot, salt, and parsley, and let them boil for 30 min. We need to have the end around 1-1.2 liter (33.8-40 oz) broth ready for our risotto.
- In a deep and non-sticky pan, add olive oil, and when the oil heat, add our shrimp and fry for 1-2 minutes until golden, and transfer to a plate to reuse later.
- Add the finely chopped onion to the pan and stir-fry for 2-3 minutes until the onion is tender in medium heat. Add the zucchini cut into small cubes, salt, and pepper, and let fry together for 2-3 minutes.
- Add the rice, clean and washed before, and continue to fry all the mixture until the rice fry in medium heat.
- Add the wine and let it evaporate in high heat. After it, add the shrimps fried before, and helping by a dipper, start to add the hot broth until cover all the mixture to continue cooking the risotto. Keep the risotto broth boiling, for non interrupt the rice cooking.
- Once the first risotto broth is absorbed, continue to add other broth, little by little, mixing the risotto every time after adding the risotto broth until to the proper cook. In the final result, we must cook rice that retains its shape.
- For the finishing touch, add the butter and mix it. The risotto needs to be creamy and soft. Add the finely chopped fresh parsley, pepper, and salt to season, as you prefer.
- Transfer the risotto to a serving dish and consume it hot.
Bon appetit!
Conservation
Risotto is a dish that serves hot and needs to consume at the moment for enjoying and tasting it.
Tips
Good rice is the key to realizing a tasty risotto, and if you are sure to purchase high-quality and clean rice, then it better not washed it, for keeping all the Amidon and having a creamy result of our risotto.
For this recipe, you can use both shrimp or prams, as you prefer, or have them in your home.
