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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!
1. 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.
2. 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.
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.
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.
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.
Pro Tips: 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.)
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!