Zucchini and Shrimp Risotto
Posted by Zoey
Grated Parmesan Cheese, Chicken, Onion, Zucchini, Garlic Cloves, Arborio Rice, Shrimp, Salt And Pepper, Olive Oil
Cook up to 8 Cups of Rice and Steam Food Simultaneously
Zucchini and Shrimp Risotto Recipe
A creamy and delicious risotto made with fresh zucchini and succulent shrimp. Ideal for a relaxing dinner at home.
Ingredients
- 1/4 cup grated parmesan cheese
- 3 cups broth (chicken)
- 1 onion, diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 lb shrimp, peeled and deveined
- Season with salt and pepper to taste
- 1 tablespoon olive oil
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- In a large saucepan over medium heat, heat the olive oil.
- Cook until the onion and garlic are softened, about 5 minutes.
- Cook for 2 minutes more after adding the zucchini.
- Cook for another 1-2 minutes, or until the arborio rice is lightly toasted.
- One ladleful at a time, add the chicken broth, stirring constantly until each addition is absorbed before adding the next.
- Continue to add broth and stir until the rice is tender and creamy, about 20 minutes.
- Season the shrimp with salt and pepper and sauté in a separate pan until cooked through, about 2-3 minutes per side, while the risotto is cooking.
- When the risotto is finished, stir in the grated Parmesan cheese and serve with the cooked shrimp on top.
- Serve immediately and enjoy.
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