Risotto with Zucchini and Shrimps

A classic risotto, very easy to prepare. The sweetness of shrimps coupled with the freshness of zucchini leads to a perfect creamy risotto… Italian style!

Ingredients (for 2)

  • 1 cup white rice (Italian Carnaroli)
  • 1 large zucchini
  • 1 cup shrimp
  • 3 cups vegetable stock
  • 1/2 shallot
  • 1/4 cup white wine
  • 2 tbsp butter
  • a pinch of salt


  • Heat half of the butter in a large skillet until melted, then add the sliced shallot and sauté for 3minutes
  • Add the rice and stir to coat with the butter, then toast it until warm (2 minutes)
  • Add the wine in small sips, stirring over medium heat until absorbed (about 2-3 minutes)
  • Start adding hot broth, half cup at a time, let it simmer and stir as it gets absorbed
  • Continue in this manner, adding hot broth and stirring continuously
  • When 10 minutes of cooking time remain for the rice, add the zucchini previously sliced and continue cooking
  • About 3 minutes before the end, add the shrimps (peeled and deveined), and continue to cook until the rice is done, but remains slightly firm to the bite
  • Remove from the heat, add the remaining butter and stir (the “mantecatura“); let it rest for a couple of minutes and then serve

Tips from the Chef

  • In order to know if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
  • The secret for a good risotto is the mantecatura: the final touch at the end of the cooking time, when you add the butter and stir rapidly in order to get that smooth texture
  • You can stir fry the shrimps with olive oil in a saucepan and then add them at the end to the risotto for an extra taste