I don't know about you, but when I eat risotto with shrimps and courgettes, I am never completely satisfied: the ones I taste around have an indefinable taste and the shrimps are not seen and not heard! Some risottos are then full of butter or super spiced (and, you know, the spices cover the flavor)! In short, I have decided to offer you my very personal risotto with Shrimps and Zucchini: and I guarantee you that it will be a triumph of flavor even without exceeding with fats and spices!
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Identity Card of the Recipe
- 171 KCal Calories per serving
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Ingrediants
- 300 g of rice
- 200 g of shrimp
- 300 g of zucchini
- 1 sprig of parsley
- Half a glass of brandy
- Q.b. of pepper
- 2 tablespoons of extra virgin olive oil
- Homemade food: 30 g of vegetable cube
Materials Needed
- Casseroles
- Ladle
- Wooden spoon
- Mixer
Preparation
- Clean and wash the courgettes, remove the ends and cut them into cubes.
- Pour a couple of tablespoons of oil into a saucepan and sauté the diced zucchini for 5 minutes.
- In the meantime, clean the prawns: remove the legs and the carapace. Incise them on the back to remove the intestinal thread, exerting a slight pressure, taking care not to break it.
- Bring a saucepan with plenty of water to the boil and season with a spoonful of homemade vegetable cube cream. It is not necessary to add salt because the vegetable cube in cream will give the right flavor. Alternatively, add the custard nut directly to the zucchini.
Did you know that
To further flavor the broth, it is possible to boil the water and the vegetable cube with the scraps of the prawns: in this way, you will obtain a sort of quick fish stock.- Add the rice to the zucchini and toast it over a high heat for a couple of minutes, taking care to turn it often.
- Deglaze with the brandy and hydrate slowly, and little by little, with the prepared broth. Cover the saucepan with the lid, lower the heat, taking care to maintain a slight boil. Stir the rice often to facilitate the release of the starch from the grains. Cook the rice for 12-13 minutes, according to the time recommended in the package.
- Meanwhile, blend part of the (raw) prawns in a blender and dip the remaining prawns into the broth for a few minutes. Drain the boiled prawns and set aside. Alternatively, cook the prawns together with the risotto, taking care to add them 4-5 minutes before the end of cooking.
Did you know that
For a tastier version, it is recommended to sauté the prawns in a pan instead of boiling them.
To make the risotto more spicy, add a teaspoon of saffron powder dissolved in hot water.- Five minutes before the risotto has finished cooking, add the blended raw prawns and mix quickly. Grind some pepper, flavor with chopped parsley and mix with a wooden spoon to mix all the ingredients.
- Serve the steaming risotto.
Alice's comment - PersonalCooker
Oh, this is a shrimp risotto that fully satisfies me: all the flavors are accentuated and then also the appearance is really inviting! , I am a hundred thousand!
Also try the Basmati Rice with Prawns and Zucchini!Nutritional values and Health Comment on the recipe
Risotto with Shrimps and Zucchini is a not too energetic first course, with a caloric prevalence attributable to carbohydrates, followed by proteins (mostly of high biological value) and finally by lipids; the breakdown of fatty acids is in favor of monounsaturated. Cholesterol is present, but not excessive, and fiber is deficient.
Risotto with Shrimps and Zucchini is unsuitable for vegan and vegetarian diets; it lends itself instead to the diet for lactose intolerance and celiac disease. Moreover, with suitable portions, it can represent a valid alternative in the diet of the overweight subject, the hypertriglyceridemic and the diabetic.
Taking into account that the risotto absorbs a quantity of water equal to or greater than 200% of the weight of the rice, but remembering that both courgettes and shrimps are subject to considerable dehydration with cooking, the average portion of raw ingredients it could be around 200g (340kcal).
