Tomato Zucchini Risotto with Shrimp.
My Tomato Zucchini Risotto with Shrimp is a summertime risotto just full of organic heirloom tomatoes and zucchini that are so abundant this time of year! The dish is protein enriched with sustainably sourced shrimp and flavor enhanced with a pinch of saffron and fresh and dried organic herbs. You can omit the shrimp for the vegetarian version of my versatile one pot rice and vegetable dish. Enjoy my Tomato Zucchini Risotto with Shrimp with a fresh green salad loaded with seasonal cucumbers and peppers and brightened with a simple vinaigrette! A Vinho Verde would be the perfect wine to accompany this yummy risotto dish!
1/4 cup extra virgin olive oil
1 organic onion, peeled and chopped
1 organic zucchini, chopped
2-3 organic garlic cloves, peeled and sliced
1.5 cups of carnaroli or arborio rice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 good pinch of saffron threads mixed in a bit of warm water
1/4 cup dry white wine
4-5 ripe organic tomatoes, chopped
2-3 cups boiling water
12 raw shrimp, peeled and deveined
1 packed cup chopped organic flat leaf parsley and basil medley
1 cup grated parmesan
1/2 stick unsalted butter
In a deep chef’s pan heat oil to medium high
Add onion, garlic and zucchini, stir fry until tender(about 2 minutes)
Add the rice and dry spices, stir fry for another minute
Stir in the saffron water and wine
Add in the tomatoes and 1 cup of boiling water
Reduce heat to medium low and cook until liquid is absorbed
Add in another cup of boiling water, repeat
Stir in last cup of water and nestle the shrimp into the rice
Add in the chopped fresh herbs
Reduce to simmer until liquid is absorbed and shrimp is cooked through
Remove from heat and gently stir in the parmesan and butter
Cover the pan and let rest for 20-25 minutes
Serve with a bright fresh green salad and crisp dry wine. Enjoy!
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