Easy Shrimp and Zucchini Risotto (No Wine)

Ingredients needed

• 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. Risotto rice and the other main ingredients can be found in your local grocery store.
• Chicken broth. Look for one without added sugars. Vegetable broth is a good alternative. 
• Saffron threads. A pinch is about 20 threads. Saffron can be overpowering. I use about 10-15 threads in this recipe.
• Lemon zest and lemon juice. This gives it a nice refreshing taste.
• Parmesan cheese. Parmesan adds a touch of saltiness.

How to make Shrimp and Zucchini Risotto

Making a restaurant-quality dish at home for the first time is super simple following these easy steps. 

Step One: First you want to make sure you are using a dutch oven 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.

Step Two: 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. (Cover with foil to help keep warm)

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.

Step Three: Return the skillet to the burner over medium heat and add about 1-2 tablespoon butter.  Turn down the temperature  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.

Step Four: 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.

Step Five: 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.)

Step Six:  Squeeze the lemon juice over the risotto and sprinkle the lemon zest. Stir in the cheese. Add the shrimp over the top of the hot risotto and garnish with parsley and more cheese if desired. When it is done, remove it from the heat and let it sit for about 5 minutes and serve immediately.

Storing and reheating

Shrimp Risotto should be stored in an airtight container and will last about 2-3 days in the fridge. Reheat in the microwave. 

Helpful tips

• If using the zucchini flesh, add it in when sautéing the onions. If using diced zucchini , add it in when cooking the shrimp and remove it from the pan along with the shrimp. Diced zucchini will cook fast, about 3-4 minutes. To hold it’s texture, set it aside and add it back later in the final stage of the recipe.
• Don’t rinse the arborio rice. The starch is needed to make this dish.
• Be sure to warm the broth- don’t skip this step. Cold broth will change the cooking time and the process.
• Saffron can be overpowering. “Pinch” of Saffron is about 20 threads. I used about 10-15 threads when recipe testing. 

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!

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