Risotto with Zucchini and Shrimp

Course type: First Course
Difficulty: Medium
Preparation time: 30 minutes
Cooking time: 20 minutes
Cooking method: Stove

Ingredients:

• 320 g Vialone Nano or Carnaroli rice – La Veronese
• 250 g peeled shrimp
• 250 g zucchini
• 1 onion
• White wine
• 50 g butter
• 1 vegetable stock cube
• Salt
• Parsley

Preparation:

Prepare 1 liter of broth using the stock cube. In a small saucepan, heat oil with a bit of butter, add the shrimp, season with salt, and cook for about 15 minutes.

In a separate pot, sauté the onion in oil, add the diced zucchini, and cook until tender. Add the rice and toast it lightly, then gradually add the broth until the rice is fully cooked. At the end, add the shrimp and let the flavors meld.

Before serving, sprinkle with a bit of chopped parsley.