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Recipe : * Shrimp and zucchini Risotto

Shrimp and zucchini Risotto
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    20 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
Our Italian neighbors brought us some very good dishes. Risotto is one of them and this dish is now often part of our French menus. I will suggest a seafood one which sounds fabulous… Just a reminder : parmesan cheese is not used for seafood rice / pasta in Italy.
 

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 small zucchinis
  • ½ lemon, juice
  • 1 shallot
  • 1 blade of thyme
  • 1 tablespoon double cream
  • 3 tablespoons olive oil salt & pepper
  • 300 g round rice
  • 250 g shelled shrimps
  • 750 ml stock cube

  • Recipe preparation steps

  • 1
    Peel and mince the shallot ; prepare the stock cube.
  • 2
    Fry the shallot in 2 tablespoons olive oil for 2 minutes, then add the rice and mix it until it becomes transparent (reckon 2 to 3 minutes) then add the lemon juice and mix. When the rice has absorbed it, pour a ladle of stock and mix a bit ; repeat this with all the stock (add a ladle as soon as the previous one has been absorbed). This will take you around 15 minutes, depending on the rice type and the cooking you like (this makes the stock quantity approximate as well).
  • 3
    Meanwhile, mince the zucchinis and fry them for a few minutes in 1 tablespoon olive oil, then add the shrimps and fry them for another few minutes ;add salt & pepper.
  • 4
    When the rice is cooked, add the cream, then the thyme leaves, then the shrimps and zucchinis. Serve immediately.
  • Ready !