Risotto con Gamberetti e Zucchine (Shrimp and Zucchini Risotto)

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Risotto con Gamberetti e Zucchine

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or saucepan
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Grater (for cheese, optional)

Ingredients

  

• Ingredients
• 2 cups Arborio rice
• 1 lb 450g shrimp, peeled and deveined
• 1 medium zucchini diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 4 cups vegetable or seafood broth
• 1 cup dry white wine optional, can replace with more broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Method
• Step 1: Prepare the Broth
• In a saucepan, heat the vegetable or seafood broth over low heat. Keep it warm throughout the cooking process.
• Step 2: Sauté the Aromatics
• In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
• Add the chopped onion and cook until translucent, about 3-4 minutes.
• Stir in the minced garlic and cook for another minute, until fragrant.
• Step 3: Toast the Rice
• Add the Arborio rice to the skillet, stirring to coat it in the oil and butter.
• Toast the rice for 2-3 minutes until slightly translucent.
• Step 4: Add the Wine
• Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
• Step 5: Gradually Add Broth
• Begin adding the warm broth, one ladleful at a time, stirring frequently.
• Allow each addition to be absorbed before adding the next, which should take about 20 minutes.
• Step 6: Add Zucchini and Shrimp
• When the rice is nearly al dente (about 15 minutes in), stir in the diced zucchini.
• After about 5 minutes, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
• Step 7: Finish the Risotto
• Once the rice is cooked to your desired consistency, remove the skillet from heat.
• Stir in the remaining butter and grated Parmesan cheese.
• Season with salt and pepper to taste.
• Step 8: Serve
• Garnish with chopped fresh parsley and serve immediately.
• Variations
• Vegetarian Option: Omit shrimp and add more vegetables like asparagus, peas, or mushrooms.
• Seafood Variation: Replace shrimp with scallops or a mix of seafood.
• Herb-Infused: Add fresh herbs like basil or thyme for an extra flavor kick.

Risotto con Gamberetti e Zucchine is a delightful Italian dish that combines the creamy texture of risotto with the fresh flavors of shrimp and zucchini. This recipe is perfect for a comforting dinner or a special occasion. From my own personal experience, I’ve found that the secret to a perfect risotto lies in the patience and attention you give it while cooking. Let me show you how I make this delicious dish.

Notes on What to Expect

You can expect a creamy, rich risotto with a lovely balance of flavors from the shrimp and zucchini. The key is to achieve that perfect al dente texture with a slight bite to the rice.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Intermediate
• Servings: 4
• Calories per Serving: Approximately 400
• Cost of Ingredients: $15-$20
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large skillet or saucepan
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Grater (for cheese, optional)
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto con Gamberetti e Zucchine  now.

Ingredients

• 2 cups Arborio rice
• 1 lb (450g) shrimp, peeled and deveined
• 1 medium zucchini, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or seafood broth
• 1 cup dry white wine (optional, can replace with more broth)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto con Gamberetti e Zucchine  now.

Method

Step 1: Prepare the Broth

1. In a saucepan, heat the vegetable or seafood broth over low heat. Keep it warm throughout the cooking process.

Step 2: Sauté the Aromatics

1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.

Step 3: Toast the Rice

1. Add the Arborio rice to the skillet, stirring to coat it in the oil and butter.
2. Toast the rice for 2-3 minutes until slightly translucent.

Step 4: Add the Wine

1. Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.

Step 5: Gradually Add Broth

1. Begin adding the warm broth, one ladleful at a time, stirring frequently.
2. Allow each addition to be absorbed before adding the next, which should take about 20 minutes.

Step 6: Add Zucchini and Shrimp

1. When the rice is nearly al dente (about 15 minutes in), stir in the diced zucchini.
2. After about 5 minutes, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.

Step 7: Finish the Risotto

1. Once the rice is cooked to your desired consistency, remove the skillet from heat.
2. Stir in the remaining butter and grated Parmesan cheese.
3. Season with salt and pepper to taste.

Step 8: Serve

1. Garnish with chopped fresh parsley and serve immediately.

Variations

• Vegetarian Option: Omit shrimp and add more vegetables like asparagus, peas, or mushrooms.
• Seafood Variation: Replace shrimp with scallops or a mix of seafood.
• Herb-Infused: Add fresh herbs like basil or thyme for an extra flavor kick.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Risotto con Gamberetti e Zucchine  now.

Tips

• Stirring is key! It helps to release the starch from the rice, creating that creamy texture we love.
• Don’t rush the process; low and slow is the way to go for the best results.

Substitutions for Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free, but always check the broth label.
• Dairy-Free: Use dairy-free butter and cheese alternatives.
• Low-Carb: Substitute rice with cauliflower rice for a lighter option.

Nutritional Information Per Serving

• Calories: 400
• Protein: 30g
• Carbohydrates: 50g
• Fat: 12g
• Fiber: 2g

I hope this guide has made making Risotto con Gamberetti e Zucchine seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!