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🍽️ Shrimp Risotto Skillet

330 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 1 onion
• 1 garlic clove
• 4 tbsp olive oil
• 150 g risotto rice
• 100 ml white wine
• 500 ml vegetable broth (ready-made)
• 200 g deep-sea shrimp meat
• 100 g mussel meat (from the can)
• salt
• pepper from the mill
• 1 bunch flat-leaf parsley
• 1 untreated lemon

Instructions

1. 1. Rinse the zucchini under running water.
2. 2. Dice the zucchini into small cubes.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion into small cubes.
5. 5. Heat the olive oil in a large skillet.
6. 6. Add the rice and the diced onion to the hot skillet.
7. 7. Sauté the vegetables until they are translucent and soft.
8. 8. Press the garlic directly into the skillet.
9. 9. Add the diced zucchini.
10. 10. Sauté the zucchini briefly.
11. 11. Deglaze the mixture with white wine.
12. 12. Pour in the vegetable broth.
13. 13. Cook the rice for about 20 minutes, stirring occasionally.
14. 14. Fold in the shrimp and mussels into the rice mixture.
15. 15. Season the skillet with salt and pepper to taste.
16. 16. Rinse the parsley under running water.
17. 17. Shake the parsley dry.
18. 18. Chop the parsley coarsely.
19. 19. Rinse the lemon under running water.
20. 20. Peel the lemon zest thinly.
21. 21. Finely chop the lemon zest.
22. 22. Mix the chopped parsley with the lemon zest.
23. 23. Fold the herb-lemon mixture into the finished rice dish.

Nutrition per serving

• kcal: 330
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 34 g