(For 4 people)
– 320 g risotto rice
– 200 g shelled shrimp
– 2 zucchini
– 1 onion
– 1/2 white wine
– 2 litres vegetable broth
– olive oil
Fry chopped onion in a pot with 2 T olive oil. Cut the zucchini into thin slices and add to the pot.
Add the rice and 1/2 cup of white wine, along with salt and pepper to taste.
After the wine evaporates, little by little add the vegetable broth, allowing the first amount to become absorbed into the rice before adding the next.
After ten minutes add a pinch of saffron and mix until the rice turns yellow. Add a bit more broth and then put in the shrimp.
Continue cooking and adding the broth when needed for another ten minutes. Finished when the rice is plump. Taste to make sure it is cooked through.