Easy Shrimp and Zucchini Risotto (Without Wine)

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Looking for a ridiculously easy and delicious meal to serve for dinner? Try this amazing Shrimp and Zucchini Risotto.  Zucchini flesh (the insides of the zucchini) or regular diced zucchini can be used as well. 

Here's what you need

Ingredients  – extra virgin olive oil – shrimp, fresh or frozen can be used. – garlic cloves  – butter – white onion – zucchini, this recipe uses the middle flesh of the zucchini but regular diced zucchini can be used as well. – arborio rice – chicken broth – saffron thread, a pinch is about 20 threads. Saffron can overpowering. I use about 10-15 threads in this recipe. – lemon zest – parmesan cheese

Let's get started!

 You will need a medium pot to heat the chicken broth with saffron because you will add warm broth in batches to the risotto.

Step 1

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

Step 2

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.

Step 3

Next, add the arborio rice and remaining olive oil. Continue to sauté for about 2-3 minutes. 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.

Step 4

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.

Step 5

When it is done, remove it from the heat and let it sit for about 5-10 minutes

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.)

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