Risotto Zucchine e Gamberetti (Zucchini Risotto with Shrimp)

Ingredients

• 6 tbsp extra-virgin olive oil (divided)
• 1 lb raw medium shrimp (peeled and deveined; shells reserved for broth)
• 4 cup vegetable broth (such as Zoup!)
• 2 cup water
• 2 tbsp zucchini (small (about 3 1/2 ounces each))
• 1 tbsp garlic (large cloves, minced (1 tablespoon))
• 0.25 tsp crushed red pepper
• 1.5 cup Arborio rice (uncooked)
• 0.5 cup dry white wine
• 2 oz Parmigiano-Reggiano cheese (grated (about 1/2 cup))
• 1 tsp kosher salt (plus more to taste)
• 0.5 tsp coarsely ground black pepper (plus more to taste)

Steps

1. 1

   Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the reserved shrimp shells and cook, stirring often, until aromatic and bright pink, about 1 minute.

2. 2

   Stir in the vegetable broth and water. Bring to a simmer over medium heat, then reduce to medium-low and cook undisturbed for about 15 minutes, until the flavors meld.

3. 3

   Remove the broth from the heat. Pour it through a fine-mesh strainer set over a large heatproof bowl, pressing the solids with a spoon; discard the solids. Wipe the saucepan clean and return the strained broth to it.

4. 4

   Bring the broth to a simmer over medium-low heat, then cover and keep warm over medium-low.

5. 5

   Grate 3 zucchini on the large holes of a box grater set over a medium bowl and set aside. Cut the remaining 2 zucchini into 1/2-inch cubes and set aside.

6. 6

   Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the cubed zucchini and cook, stirring occasionally, for 2 to 3 minutes, until beginning to soften.

7. 7

   Add the grated zucchini and cook, stirring often, for about 3 minutes, until the cubed zucchini is tender and most of the liquid released by the grated zucchini has evaporated. Transfer the zucchini to a medium bowl and set aside; wipe the skillet clean.

8. 8

   Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and crushed red pepper; cook, stirring often, for about 1 minute, until fragrant.

9. 9

   Add the rice and cook, stirring constantly, for 1 minute.

10. 10

    Add the wine and cook, stirring often, for about 1 minute, until absorbed.

11. 11

    Add 1 cup of warm shrimp broth and cook, stirring constantly, until mostly absorbed, about 4 minutes.

12. 12

    Continue adding the remaining broth 1/2 cup at a time, stirring constantly and allowing most of the liquid to absorb between additions. Continue until all the broth is used, about 20 minutes total. The rice should be al dente, with firm but tender centers, suspended in a thick, creamy sauce.

13. 13

    Remove the risotto from the heat. Stir in the grated Parmigiano-Reggiano and cooked zucchini.

14. 14

    Season the risotto with the measured salt and black pepper, plus more to taste. Cover to keep warm.

15. 15

    Heat the remaining 1 tablespoon of olive oil in the clean skillet over medium-high heat. Add the shrimp, salt, and black pepper. Cook, stirring occasionally, for 3 to 4 minutes, until opaque and just cooked through.

16. 16

    Remove the shrimp from the heat and stir half of them into the risotto.

17. 17

    Divide the risotto evenly among 4 serving bowls. Top with the remaining shrimp and serve immediately.

Notes

Do not rinse the rice; its starch helps create the risotto’s creamy texture. The shrimp broth can be made ahead and stored in an airtight container for up to 2 days; bring it to a simmer before continuing. The source does not specify separate quantities of salt and pepper for seasoning the shrimp, so use the listed amounts and adjust to taste.

Nutrition per serving

• main
• Italian
• seafood
• risotto
• gluten-free
• stovetop
• comfort food