Amazing Shrimp and Zucchini Risotto (Without Wine)
Looking for a weeknight dinner that will take your taste buds to northern Italy? It’s time to make my Amazing Shrimp and Zucchini Risotto.
This seafood risotto has the perfect creamy consistency, juicy shrimp and light tasting zucchini. Risotto may sound intimidating but be sure to add this to your list of easy recipes!
Why you will love this recipe
This recipe is PERFECT for a date night or even a nice family dinner.
You can switch out the proteins or vegetables such as instead of shrimp risotto, use scallops. Or add mushrooms or asparagus instead of zucchini.
Creamy risotto is good for your soul.
Risotto rice and the other main ingredients can be found in your local grocery store.
Try these other delicious recipes: Moroccan Seafood Stew, Pan-Fried Chilean Sea Bass with Honey and Lemon and Simple Baked Salmon with Lemon and Dill
Simple ingredients needed for Shrimp and Zucchini Risotto
- Extra virgin olive oil.
- Shrimp. Fresh or frozen can be used. If using frozen, be sure to defrost the shrimp first.
- Garlic cloves. Crushed garlic is best. Granulated garlic can work too.
- Butter.
- White onion. Yellow or sweet onions make great substitutes.
- Zucchini. This recipe uses the middle flesh of the zucchini but regular diced zucchini can be used as well.
- Arborio rice.
- Chicken broth. Vegetable broth is a good alternative.
- Saffron thread. A pinch is about 20 threads. Saffron can overpowering. I use about 10-15 threads in this recipe.
- Lemon zest. This gives it a nice refreshing taste without any acidity.
- Parmesan cheese. Parmesan adds a touch of saltiness.
How to make the perfect risotto
Making a restaurant-quality dish at home for the first time is super simple following these easy steps.
- First you want to make sure you are using a dutch oven or or a large non-stick skillet along with a solid wooden spoon. You will also need a medium pot to heat the chicken broth with saffron because you will add warm broth in batches to the risotto.
- In the large skillet, add the olive oil along with the garlic and shrimp. Season with a dash of salt and pepper. While stirring every couple of minutes, let the shrimp cook until opaque/pink. Remove the garlic and shrimp from the pan and set it aside on a plate.
If using diced zucchini, you will want to cook it with the shrimp and set it aside as well. Zucchini cooks fast and will lose texture if you overcook it.
3. Return the skillet to the burner over medium heat and add about 1-2 tablespoon butter. Turn down to low heat and add in the onion and the zucchini flesh. Let it cook for 5-7 minutes, until the onion starts to sweat.
4. Next, add the arborio rice and remaining olive oil. Continue to sauté for about 2-3 minutes.
Pro tip :
If using dry white wine- now is the time to add it and deglaze the pan. Let wine evaporate then go on to next step.
5. Start to add in a portion of broth, about 1/2 cup at a time. Let the rice absorb it. Keep adding the broth in small increments and continue to stir the risotto, making sure the broth is being absorbed.
Another Pro Tip- taste test the rice after about 15-16 minutes. Add in more broth if needed. Rice should be al dente, with a little bit of a bite to it. Add in a touch more salt and pepper. (always keep additional stock on hand just in case you ever need it.)
6. Sprinkle the lemon zest throughout the risotto. Stir in the cheese. Add the shrimp over the top of the hot risotto and garnish with parsley and more cheese if desired.
7. When it is done, remove it from the heat and let it sit for about 5-10 minutes.
Storing and reheating Shrimp and Zucchini Risotto
Shrimp Risotto should be stored in an airtight container and will last about 2-3 days in the fridge. Reheat in the microwave. I do not suggest freezing this recipe.
Side dishes and wine pairings
Though risotto is delicious on it’s own, here are some easy side dish ideas to make this comforting Italian meal complete:
- green salad
- warm rolls or your favorite bread
- green vegetables such as green beans, broccoli or sautéed kale
- a glass of Pinot Grigio or Chardonnay
Variations and substitutions for Shrimp and Zucchini Risotto
The best thing about this risotto recipe is that you can make it your own by switching out proteins or vegetables. You can add more saffron to enjoy a saffron risotto. Vegetable broth can be used to make a vegetarian risotto. More seafood can be added or a variety of seafood. You can also add a little lemon juice if you want a more lemony flavor. The ideas are endless!
Why I created this recipe
I am in love with the creamy texture of risotto. And I enjoy serving something kind of fancy to my family for a weeknight dinner.
I don’t normally have cooking wine on hand, so I wanted to create the perfect shrimp risotto recipe that we could enjoy without the wine!
Also what makes this zucchini recipe special is that is uses the left over zucchini flesh which is perfect if you’re making my Best Italian Stuffed Ground Turkey Zucchini Boats.
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Amazing Shrimp and Zucchini Risotto (Without Wine)
Equipment
- medium sauce pan
- deep skillet (large) pan or dutch oven
Ingredients
- 1 1/2 cups arborio rice
- 2-3 tablespoons extra virgin olive oil divided
- 2 tablespoons butter unsalted
- 1 pound shrimp
- 3/4 cup zucchini see note below
- 3 cloves garlic crushed
- 32 ounces chicken broth
- pinch saffron
- 1/2 lemon zest lemon zest from 1/2 of a lemon
- 1/4 cup parmesan cheese plus more if needed
- black pepper
- salt
- 1/4 -1/2 cup italian parsley chopped
Instructions
- Place the broth and saffron in a medium sauce pan. Bring it to boil then turn the heat down to low.
- In the pan over medium heat, add 1-2 tablespoons of olive oil along with the garlic and shrimp. Season with a dash of salt and pepper. Stir gently and let the shrimp cook until opaque/pink. Then remove the garlic and shrimp from the pan and set it aside on a plate.
- Return the pan to the burner over medium heat and add the butter. Then add in the onion and the zucchini. Let it cook for 5-7 minutes, until the onion starts to sweat.
- Add the arborio rice and remaining olive oil. Continue to sauté for about 2-3 minutes.
- (if using wine- now is the time to add it and deglaze the pan. Let wine evaporate then go on to next step)
- Start to add in the broth, about 1/2 cup at a time. Let the rice absorb it. Keep adding the broth in small increments and continue to stir the risotto, making sure the broth is being absorbed.
- Taste test the rice after about 16 minutes. Add in more broth if needed. Rice should be al dente, with a little bit of a bite to it. Add in a touch more salt and pepper.
- Sprinkle the lemon zest throughout the risotto. Stir in the cheese. Add the shrimp over the top of the risotto and garnish with parsley and more cheese if desired.
- Remove from the heat and let it sit for about 5-10 minutes.
- Serve and enjoy!
Notes
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
This turned out good!
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Excited to try this!
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