Shrimp and Summer Vegetable Risotto Recipe
Prep Time:
5 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 2 medium zucchini
  • ½ pound cherry tomatoes
  • 3 tablespoons olive oil, divided
  • Salt, to taste
  • Pepper, to taste
  • 7 cups chicken stock
  • 1 Parmesan rind
  • 4 tablespoons butter, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, crushed
  • 1 ½ cups risotto rice
  • 1 cup white wine
  • Pinch of saffron
  • ½ cup grated Parmesan, plus extra for serving
  • 12 ounces shrimp, shell on
  • 2 tablespoons fresh basil, chopped
Directions
  1. Preheat the oven to 375 F.
  2. Slice the zucchini into chunks.
  3. Add the zucchini and cherry tomatoes to a baking sheet along with 1 tablespoon of olive oil and salt and pepper to taste.
  4. Place in the oven to roast for 25 minutes. After roasting, set aside.
  5. Meanwhile, heat the chicken stock with the Parmesan rind in it, until it is simmering gently.
  6. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large, deep pan over medium heat.
  7. Add the diced onion and crushed garlic to the pan and sauté for 5 to 6 minutes, until softened.
  8. Add the risotto rice to the pan and sauté for 1 to 2 minutes.
  9. Pour in the white wine and cook the rice for 2 minutes, until all the wine is absorbed.
  10. Add a ladleful of the chicken stock and the saffron to the rice and stir.
  11. Continue to feed the rice with the stock each time the pan begins to get a little dry. Stir regularly to agitate the rice granules.
  12. When the stock has been used up and the rice is soft and creamy but retains a little bite (this should take roughly 20 to 25 minutes), remove the risotto from the heat.
  13. Whisk the remaining 2 tablespoons butter into the risotto to emulsify.
  14. Stir in the grated Parmesan and season with salt and pepper to taste.
  15. Add the cooked zucchini and tomato mixture to the risotto.
  16. Heat a new pan with the remaining 1 tablespoon oil over high heat.
  17. Add the shrimp to the pan and sear for 3 to 4 minutes, until they are mostly pink.
  18. Flip the shrimp over to finish off on the other side for another 1 to 2 minutes.
  19. Top the risotto with the seared shrimp.
  20. Serve with fresh chopped basil and an extra sprinkling of Parmesan cheese if desired.