RECIPE: Shrimp and Zucchini Rissoto

RECIPE: Shrimp and Zucchini Rissoto

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Comfort Food, Musings, Recipe, Rice, Risotto, Shrimp, Zucchini

This is my own concoction and I LOVE to make it.  It's delicious, easy, comforting, and leftovers taste JUST as good (if not better!).  I really don't know how to cook for just one so even though this recipe is supposed to be for 2 people, I think it could actually feed 4 (well, maybe 3 the way I eat! 😁).

Ingredients:

2 cups chicken broth

2 cups water

1 yellow onion

1 zucchini

2 cloves garlic

1 lemon

3/4 cup Arborio rice

10 oz shrimp

1/4 cup parmesan cheese

1 tbsp. butter

olive oil

salt

pepper

crushed red pepper

Steps:

1.  In a small pot, bring broth and water to a simmer over low heat.  Halve, peel and finely dice onion.  Cut zucchini into small cubes.  Mince garlic.  Halve lemon.

2.  Warm some olive oil in a small pan.  Add zucchini and lightly fry until softened.  Take off the heat and set aside.

3.  In a medium size pot, heat some olive oil.  Add onion, and garlic.  Cook until softened, 5-6 minutes, stirring occasionally.  Season with salt and pepper.  Add rice and stir until translucent, 1-2 minutes.

4.  Add broth water to pan a cup at a time.  Allow the rice to absorb the broth until rice is al dente - around 25 minutes, adding more broth a cup at a time as needed.

5.  Once al dente, stir in shrimp, butter and parmesan cheese.  Cook until shrimp is opaque, 4-5 minutes.  Salt, pepper, and crushed red pepper to taste.  Squeeze lemon juice into risotto.  Fold in zucchini.  Add water if necessary to keep rice from sticking to the pot. 

6.  Plate and serve!

I like my rice on the sticky sticky side and not as al dente as risotto typically should be.  Always remember to taste as you cook and season as you go.  Enjoy! This is by far one of my favorite recipes.

Vegetarian?  Substitute the shrimp with any vegetable you like!

Cheers!

-Chandra :D

Comfort Food, Musings, Recipe, Rice, Risotto, Shrimp, Zucchini

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