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🍽️ Shrimp Risotto with Zucchini

528 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 250 g zucchini (1 zucchini)
• 2 tbsp rapeseed oil
• 150 g risotto rice
• 300 ml Mediterranean vegetable broth
• 250 ml tomato juice
• 0.5 bunch basil
• 20 g parmesan (1 piece)
• 150 g peeled North Sea shrimp
• 2 tbsp coffee cream (10% fat)
• salt
• pepper

Instructions

1. 1. Peel the onion and cut it into fine cubes.
2. 2. Wash the zucchini, remove the hard ends, halve it, and cut it into coarse cubes.
3. 3. Heat the oil in a pot.
4. 4. Add the onions and the zucchini to the pot.
5. 5. Sauté the vegetables over medium heat for about 2 minutes.
6. 6. Add the rice to the pot.
7. 7. Sauté the rice until it looks translucent.
8. 8. Warm up the vegetable broth.
9. 9. Pour the warm broth over the rice while stirring.
10. 10. Cook the risotto over medium heat.
11. 11. Stir occasionally.
12. 12. Wait until the rice has absorbed all the liquid.
13. 13. Heat the tomato juice in a small pot.
14. 14. Stir the tomato juice into the rice.
15. 15. Let the risotto simmer over low heat for 15 minutes.
16. 16. The rice should still have a bite.
17. 17. Wash the basil.
18. 18. Shake the basil dry.
19. 19. Pluck the leaves from the stems.
20. 20. Cut the basil leaves into fine strips with a sharp knife.
21. 21. Grate the Parmesan finely.
22. 22. Add the grated Parmesan, the basil, the shrimp, and the cream to the risotto.
23. 23. Stir everything in when there are 5 minutes left until the end of the cooking time.
24. 24. Season the risotto with salt and pepper.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 528
• Protein: 26 g · Fett/Fat: 16 g · Carbs: 66 g