Zucchini Risotto with Shrimp Recipe – Italian Special
Zucchini Risotto with Shrimp is a luscious Italian dish that marries the delicate sweetness of shrimp with silky, al dente arborio rice and tender zucchini ribbons. The rice absorbs a rich broth, garlic, white wine, and a hint of lemon zest, creating a creamy texture without heavy cream. With bright green zucchini and succulent shrimp folded in at the end, this risotto balances freshness and indulgence. Whether you’re aiming for a special weeknight meal or an impressive dinner for guests, this recipe delivers restaurant-quality flavor with manageable effort.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Zucchini Risotto with Shrimp Ingredients:
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, grated or finely chopped
- 12–15 medium shrimp, peeled and deveined
- 1/2 cup dry white wine (optional)
- 4 cups vegetable or seafood broth, warmed
- 1/3 cup grated Parmesan cheese
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Sauté Aromatics:
Heat olive oil and butter in a large pan over medium heat. Add onion and cook until soft. Add garlic and cook for 1 more minute.
Cook the Zucchini:
Stir in the zucchini and cook for 3–4 minutes until softened and moisture has reduced.
Toast the Rice:
Add Arborio rice and stir for 1–2 minutes until lightly toasted.
Deglaze with Wine:
Pour in the white wine (if using) and stir until mostly absorbed.
Add Broth Gradually:
Begin adding warm broth, 1 ladle at a time, stirring constantly. Wait for each addition to absorb before adding the next. Continue this process for 18–20 minutes, or until rice is creamy and al dente.
Cook the Shrimp:
In a separate skillet, sauté shrimp with a splash of olive oil and a pinch of salt and pepper until pink and opaque (2–3 minutes per side). Set aside.
Finish the Risotto:
Once the rice is done, stir in Parmesan cheese and lemon zest. Adjust salt and pepper to taste.
Serve:
Spoon the risotto onto plates and top with cooked shrimp. Garnish with chopped parsley and an optional squeeze of lemon.
Recipe Notes :
Zucchini Prep Tip: Use a vegetable peeler or mandoline to cut zucchini into thin ribbons so they fold seamlessly into the risotto.
Shrimp Timing: Add shrimp in the final few minutes—overcooking can make them rubbery.
Liquid Control: Keep warm vegetable or seafood stock nearby; add ladle by ladle, allowing the rice to absorb before adding more.
Finish Creamy: Stir in a knob of butter and a little freshly grated Parmesan right at the end for richness and shine.
Serving Suggestion: Serve immediately in warmed bowls and garnish with fresh parsley, extra lemon zest, or a drizzle of olive oil.
