Tomato Zucchini Risotto with Shrimp

Tomato Zucchini Risotto with Shrimp

                              Tomato Zucchini Risotto with Shrimp.

Tomato Zucchini Risotto with ShrimpMy 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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