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Risotto with zucchini and shrimp

ingredients

servings

4

White table wine

1 glass

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

2 spoons

Vegetable broth

to taste

Parsley

1 sprig

Butter

1 knob

Shallots

1 unit

Courgette

4 unit

Shrimps

250 oz

Rice

300 oz

first courses from Italy

Risotto with zucchini and shrimp

Risotto with zucchini and shrimp

with lactose 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

Risotto with zucchini and shrimp

A simple risotto and easy to make, with ingredients that perfectly.

Risotto with zucchini and shrimp step 1

step 1

Wash and cut the zucchini into rounds.

Risotto with zucchini and shrimp step 2

step 2

Put a large pan with 2 tablespoons of olive oil and a chopped shallot, saute. Pour the zucchini, salt and fry them for about 10 minutes, until they become soft.

Risotto with zucchini and shrimp step 3

step 3

Then add the rice and toast for 3 minutes, add the wine and cook over moderate heat,

Risotto with zucchini and shrimp step 4

step 4

Then moisten with a couple of hot broth and bring to cooking ladles, combining as it is absorbed more hot stock

Risotto with zucchini and shrimp step 5

step 5

About 10 minutes before the end of cooking, when the rice is al dente, add the shrimp.

Risotto with zucchini and shrimp step 6

step 6

After cooking, mix the rice with a knob of butter, sprinkle with parsley and, if desired, add pepper.

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