Tuesday, February 22, 2011

Recipe: Risotto with Shrimp and Zucchini

Risotto with Shrimp and Zucchini

4 Tablespoons Unsalted Butter (2 Tablespoons Removed To Finish The Dish)

2 Tablespoons Olive Oil

1/4 Cup Finely Chopped Onion

2 Cups Arborio Rice (or something similar)

1/2 Cup White Wine

6 Cups Chicken or Vegetable Broth

1 Pound Fresh, Small To Medium Shrimp, Shells Removed And Deveined, Cut In Half

3 Small Zucchini, Ends Removed, Cut In Half Lengthwise, Sliced

1/2 Cup Fresh, Chopped Parsley

1/2 Cup Grated Parmesan Cheese

Heat the 2 tablespoons of butter in a heavy saucepan with the oil. Add the onions and cook until translucent over medium heat. Add the rice and stir until it is well coated with the butter and oil. Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. 

About 10 minutes into the cooking time, add the zucchini and continue cooking for another 7 minutes. Add the shrimp, and continue to cook until the rice is cooked, but remains slightly firm to the teeth. Remove from 
the heat, add the remaining butter. parsley and the Parmesan cheese. Serve.

*This recipe is absolutely amazing! My husband and I absolutely loved it! It was my first time making a Risotto, and I would say it was a success! The only bit of advice I have for you is if you are not much of a shrimp eater to not put a full pound. Other than that, this recipe is perfect!

1 comment:

  1. yummy this was just put on the list for nexts weeks meal planning


We love comments! Thank you for taking the time to read and comment!! :) Always leave your personal URL for me to send love back!