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Shrimp and zucchini risotto with shrimp and courgette cream

ingredients

servings

2

Rice

200 grams

Vegetable broth

4 glasses

Shrimps

200 grams

Courgette

2 unit

Extra virgin olive oil

1 spoon

first courses from Italy

Shrimp and zucchini risotto with shrimp and courgette cream

Shrimp and zucchini risotto with shrimp and courgette cream

with shellfish source of B vitamins high in iron source of C vitamins high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Shrimp and zucchini risotto with shrimp and courgette cream

Gustuso with the right shrimp.

Shrimp and zucchini risotto with shrimp and courgette cream step 1

step 1

Cut the two courgettes into squares. Take half of it and sauté it in a pan with 130g of shrimp for 10 minutes.

Shrimp and zucchini risotto with shrimp and courgette cream step 2

step 2

After preparing the vegetable stock, blend the courgettes and prawns previously cooked with a ladle of broth until creamy. Season with a pinch of salt or soy sauce.

Shrimp and zucchini risotto with shrimp and courgette cream step 3

step 3

In a saucepan add 1 tablespoon of oil and sauté. Add 200gr of rice, the remaining shrimp and the previously cut courgette. Add the broth gradually until the rice is cooked.

Shrimp and zucchini risotto with shrimp and courgette cream step 4

step 4

Cook for about 17min. Finally add the shrimp and courgette cream and stir.

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