Easy Shrimp and Zucchini Risotto (No Wine)
Shrimp and Zucchini Risotto is the perfect dinner if you want something comforting and fresh. This risotto skips the wine but has all the flavor you are looking for. Fresh lemon juice and zest along with saffron makes an incredible flavor base- you won’t miss the wine!
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
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
- 4-5 cups chicken broth plus more if needed
- pinch saffron
- 1 small lemon juice and zest lemon juice and zest from 1 of a small 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!
Video
Notes
Notes:
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.
Nutrition
Calories: 530kcalCarbohydrates: 64gProtein: 32gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 208mgSodium: 1142mgPotassium: 564mgFiber: 3gSugar: 2gVitamin A: 1544IUVitamin C: 26mgCalcium: 170mgIron: 5mg
Tried this recipe?Let us know how it was!