Name: Rich Zucchini Risotto with Shrimp Brings Tuscany to the Table
Total time: 55 min
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1 pound raw medium shrimp, peeled and deveined, shells reserved; 4 cups vegetable broth (such as Zoup!); 2 cups water; 5 small (about 3 1/2-ounce) zucchini; 3 large garlic cloves, minced (1 tablespoon); 1/4 teaspoon crushed red pepper; 1 1/2 cups uncooked arborio rice; 1/2 cup dry white wine; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon coarsely ground black pepper, plus more to taste

risotto with zucchini and shrimp — Photo:
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster

Active Time:

40 mins

Total Time:

55 mins

Yield:

4 servings

Winemaker Cinzia Merli makes this zucchini risotto simultaneously rich and light with small sautéed pieces of fresh zucchini that meld with the starches of arborio rice and grated Parmigiano-Reggiano. The zucchini brings a pleasantly contrasting texture against the tender and creamy shrimp stock–infused rice. Poaching the shrimp shells in a mild vegetable broth imparts the rice with a satisfying seafood flavor.

Frequently asked questions

Is risotto rice or pasta?

Risotto is a hearty Italian rice dish with a creamy texture traditionally made using short-grain white rice such as arborio or carnaroli.

How do I make risotto?

Risotto’s signature texture is achieved by slowly adding a flavored stock to the rice in batches, making sure to stir until the stock is absorbed by the rice before adding the next batch of liquid. You can use any broth or stock for risotto. For this recipe, a splash of white wine and a fortified shrimp broth made from shrimp shells are added to the grains, which soak in their flavor as you stir the rice.

Notes from the Food & Wine Test Kitchen

Unlike long-grain rice or short-grain rice, where rinsing improves the texture, it’s crucial not to wash the rice for risotto. For other dishes, washing the rice helps remove excess starch and separate the grains. In the case of risotto, the extra starch is key to the dish’s velvety, creamy texture.

Make ahead

While risotto is best served fresh, the shrimp broth can be made ahead of time and stored in an airtight container for up to 2 days. Bring to a simmer over medium-low, and proceed with step 2 as directed.

Suggested pairing

A citrusy, salty Mediterranean white, such as Le Macchiole Paleo Bianco, balances the rich and creamy texture of the zucchini risotto.

Ingredients

6 tablespoons extra-virgin olive oil, divided
1 pound raw medium shrimp, peeled and deveined, shells reserved
4 cups vegetable broth (such as Zoup!)
2 cups water
5 small (about 3 1/2-ounce) zucchini
3 large garlic cloves, minced (1 tablespoon)
1/4 teaspoon crushed red pepper
1 1/2 cups uncooked arborio rice
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon coarsely ground black pepper, plus more to taste

Directions

Heat 1 tablespoon oil in a medium saucepan over medium. Add shrimp shells; cook, stirring often, until aromatic and shells are bright pink, about 1 minute. Stir in broth and 2 cups water; bring to a simmer over medium. Reduce heat to medium-low; cook, undisturbed, until flavors meld, about 15 minutes. Remove from heat. Pour mixture through a fine wire-mesh strainer set over a large heatproof bowl, pressing on solids with a spoon; discard solids. Wipe saucepan clean, and return broth to saucepan. Bring to a simmer over medium-low; cover and keep warm over medium-low.
Grate 3 zucchini on large holes of a box grater placed over a medium bowl; set aside. Cut remaining 2 zucchini into 1/2-inch cubes; set aside. Heat 2 tablespoons oil in a large skillet over medium-high. Add cubed zucchini; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add grated zucchini; cook, stirring often, until cubed zucchini is tender and liquid released by grated zucchini is mostly evaporated, about 3 minutes. Transfer to a medium bowl; set aside. Wipe skillet clean.
Heat 2 tablespoons olive oil in a large saucepan over medium. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add rice, and cook, stirring constantly, 1 minute. Add wine; cook, stirring often, until wine is absorbed, about 1 minute. Add 1 cup warm shrimp broth, and cook, stirring constantly, until broth is mostly absorbed, about 4 minutes. Continue adding broth, 1/2 cup at a time, stirring constantly until broth is mostly absorbed between additions, until all broth is used up, about 20 minutes total. The risotto is done when rice is al dente (the grains will have firm but tender centers) and suspended in a thick, creamy sauce. Remove from heat. Stir in cheese and cooked zucchini. Season with salt and black pepper to taste. Cover to keep warm.
Heat remaining 1 tablespoon oil in clean skillet over medium-high. Add shrimp, salt, and black pepper. Cook, stirring occasionally, until shrimp are opaque and just cooked through, 3 to 4 minutes. Remove from heat. Stir half of shrimp into risotto.
Divide risotto evenly among 4 serving bowls; top with remaining shrimp. Serve immediately.