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🍽️ Creamy Zucchini Risotto with Shrimp

522 kcal · 30 min · 4 servings

Creamy Zucchini Risotto with Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the shrimp thaw overnight in the refrigerator.
  2. 2. Cut the parmesan into rough chunks.
  3. 3. Place the parmesan chunks into the mixing container.
  4. 4. Grind the parmesan for 15 seconds on speed 10.
  5. 5. Transfer the ground parmesan into a bowl.
  6. 6. Clean the mixing container.
  7. 7. Halve the onion and peel it.
  8. 8. Peel the garlic.
  9. 9. Wash the zucchini and cut off the ends.
  10. 10. Cut the zucchini into rough pieces.
  11. 11. Place the onions and garlic into the mixing container.
  12. 12. Chop the onions and garlic for 4 seconds on speed 8.
  13. 13. Push the mixed ingredients down with a spatula.
  14. 14. Add 20 grams of butter.
  15. 15. Fry the butter for 3 minutes on the sauté setting.
  16. 16. Add the zucchini pieces.
  17. 17. Chop the zucchini for 10 seconds on speed 6.
  18. 18. Add the rice.
  19. 19. Sauté the rice for 3 minutes at 100 degrees on speed 1.
  20. 20. Pour in hot vegetable broth.
  21. 21. Cook the risotto for 20 minutes at 100 degrees on speed 1 in reverse direction.
  22. 22. Wash the shrimp shortly before the cooking time ends.
  23. 23. Pat the shrimp dry.
  24. 24. Wash the thyme.
  25. 25. Shake the thyme dry.
  26. 26. Wash the lemon.
  27. 27. Squeeze half of the lemon.
  28. 28. Slice the other half of the lemon.
  29. 29. Heat olive oil in a pan on high heat.
  30. 30. Fry the shrimp, lemon slices, and thyme for about 4 minutes.
  31. 31. Season the shrimp with salt and pepper.
  32. 32. After the cooking time ends, add 20 grams of butter.
  33. 33. Add the ground parmesan.
  34. 34. Mix everything for 1 minute on speed 1 in reverse direction.
  35. 35. Season the risotto with salt, pepper, and lemon juice.
  36. 36. Plate the zucchini risotto with shrimp.
  37. 37. Serve the dish.

Nutrition per serving