Creamy Risotto with Shrimps and Zucchini

##Indulge in Creamy Risotto with Shrimps and Zucchini

Creamy Risotto with Shrimps and Zucchini

A delightful Mediterranean risotto featuring a creamy sauce with shrimp and zucchini is my preferred dish, particularly during the summer months. Its fantastic taste makes it an irresistible and light meal that is sure to delight. To prepare this dish, you will need rice, shrimp, zucchini, white wine, butter, olive oil, broth, garlic, lemon, parsley, and a blender or standing mixer. This recipe is exceptional, and I will share a little secret to ensure the risotto is always delicious. Here is how I prepare it; simply follow the recipe.

Ingredients: simple, total time: 75 min., 2-3 servings

For Risotto:

For Serving:

Preparation:

Preparation Zucchini, Rice, Garlic and Broth:

First, prepare all the ingredients from the description.
Finally, cut the previously washed and peeled zucchini into 5-7 mm cubes. Set aside.
Chop the garlic, set aside.
Rinse the rice well under cold water. Let it drain well.
Pour 750 ml of water into a smaller pot and add one soup cube. Wait for it to boil and then turn off the heat.

Preparation Shrimps:

Place the shrimps in a large pan with little olive oil and fry over low heat for about 4 minutes, covered with stirring occasionally. (If you use frozen ones, cook them longer, about 10 - 12 minutes, stirring occasionally and covered.) Turn off the heat and leave to cool.
Set aside a shrimps few pieces of whole to decorate the plate. I put 4 of them on the side for two plates.
When the shrimps have cooled, peel them, in same pan. Place the peeled shrimps on a separate plate.
Pour a little olive oil over all the shrimp shells and heads fry for about 2 minutes on moderate heat. Pour over 100 ml of wine, wait to alcohol evaporate, then add 130 ml of water. Let it simmer about 10 minutes, until the shrimp juice has accumulated.
This is a little trick used in special restaurants to make risotto even tastier!
Drain all the juice from their shells and heads, and reserve it in the pan. (Discard the shells and heads).

Preparation Cream for Risotto:

In the same pan add: olive oil chopped garlic, zucchini and the shrimp juice, simmer over low-medium heat, about 6 minutes.
Then add the whole shrimps and continue cook for another 2 minutes. Turn off the heat. Take everything out of the pan and put in one plate.
Remove 1/3 of the dressing (zucchini and shrimps) and pour 180 ml broth and blend it with a stick blender. ( I separated about 3 larger shrimps with 2 spoons of zucchini.)
The dressing for your zucchini and shrimp risotto is ready, set aside.

Preparation Risotto:

In a large same pan, pour butter wait for melted, pour drain rice and fry for 1-2 minute, then add the 50 ml dry white wine, and stir.
When the alcohol has evaporated add 1/2 of the broth and simmer about 7 minutes.
Now pour the rest of broth and shrimps with zucchini juice and 1/2 mixed creamy dressing.
Cook the risotto over low heat, occasionally adding rest of the mixed dressing every 10 minutes, until it becomes alla dente.
Season with salt and pepper to taste.
The risotto should be creamy and alla dente.
Turn off the heat and sprinkle with chopped parsley.
Serve the risotto with slices of lemon and shrimps which you set aside for decoration.

Buon appetito!

NOTE:

If you like it spicy, you can add ground hot or chili pepper.
When cooking rice as a risotto, never overcook it and make it gooey! The rice must be alladente.
Keep the rest of the food at room temperature and eat it in the evening! In principle, risotto never sets tomorrow, so make as much as you need!

Do you want to try something a little different?

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