Risotto - Zucchini Cream and Shrimp

Updated at: Tue, 10 Dec 2024 19:11:07 GMT

Step 1

In a pan, heat a little olive oil and sauté the chopped zucchini until tender (about 5-7 minutes).

Step 2

Add a bit of vegetable stock and cook until the zucchini softens completely.

Step 3

Transfer the zucchini to a blender, add the cream cheese and Parmesan, and blend until smooth. Set aside.

Step 4

Mince the shallot until it’s finely chopped, then heat olive oil in a large pan.

Step 5

Add the shallot and sauté for a few minutes until it becomes translucent.

Step 6

Add the rice and cook, stirring, for a couple of minutes until the rice starts to become translucent.

Step 7

Pour the white wine into the pan and allow it to evaporate completely, stirring occasionally.

Step 8

Add vegetable stock a couple of spoonfuls at a time, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is nearly cooked (about 15 minutes).

Step 9

Halfway through the risotto cooking (around 10 minutes in), stir in the zucchini cream and 50g of the boiled shrimp. Continue to cook until the rice is fully cooked and creamy.

Step 10

Once the risotto is done, stir in the butter and check the seasoning, adding salt and pepper as needed.

Step 11

Serve the risotto topped with the remaining boiled shrimp, and garnish with fresh parsley.

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