Risotto with zucchini and shrimp risotto – Italian Cuisine

Zucchini and shrimp risotto, all the ideas

  • 320 g rice
  • 250 g courgette
  • 40 pcs shrimp (or 16 shrimp tails)
  • a shallot
  • extra virgin olive oil
  • laurel
  • salt
  • pepper

For the recipe for zucchini and shrimp risotto, shell the prawn tails, remove the black gut and preserve the shells. Wash the shallot, peel it, chop it and keep the peel. Collect the shrimp shells in a saucepan of water with the peel of the shallot, 2 bay leaves and a pinch of salt. Boil this comic while you prepare the rest. Coarsely chop the courgette, sauté the shallot in a pan with the oil for 1 ', add the courgette, after 1' add the rice, toast it for less than 1 ', then start wetting with the comic. After 2 minutes add the half of the coarsely chopped prawns and continue cooking, adding the necessary comic strip, for about another 10 minutes. Remove from heat, add the rest of the prawns and serve complete with freshly ground pepper.

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