I know you guys are getting risotto two weeks in a row, but trust me when I tell you that they are worlds apart. Last week I wasn’t sure if we were getting ready to go back into the dark grump throes of winter (hence Beet Merlot risotto) and this week we are in full Spring mode here in Seattle (bring on the Shrimp and Zucchini risotto).

Shrimp Zucchini RIsotto (dairy and gluten free)

I cleaned out the fountain in the back yard yesterday because all of the birds are searching for their favorite haunt (and it was DISGUSTING by the way). When I was scooping the winter sludge from the stone and tossing it in the garden (great fertilizer!) I realized that the peonies are coming up. For those of you who are not gardeners let me translate that for you. Spring is here like a 6 weeks early.

 Shrimp Zucchini RIsotto (dairy and gluten free)

I am always interested in immediate gratification which is a weakness of mine- and I am obsessed with the idea of a warm early spring. Thank goodness I have my always calm and even keeled husband to remind me about real life- like that we are going to probably have a hell of a drought this Summer with no snow pack or even much rain around here. But oh well, I guess we will deal with that when it comes. In the mean time I am enjoying every bright red bud that shoots from the earth and the crocus, daffodils and snow drops that are all in full bloom *sigh of happiness.

Shrimp Zucchini RIsotto (dairy and gluten free)

So let me share with you a taste of Spring with this delicate and beautiful dish that is absolutely delicious and completely satisfying. Hearty enough to chase off the chill still in the evening air, but definitely reminiscent of the Spring that is coming. Enjoy!

 

Recipe: Shrimp and Zucchini Risotto

Ingredients

  • 1 pound prawns in shells
  • 6 cups chicken broth
  • 3 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 ½ cups arrborio rice
  • 1 cup white wine
  • 3 small zucchini, diced
  • kosher salt

Instructions

  1. In a medium pot, add the pound of whole prawns and the stock and bring to a simmer over medium heat. After about 5 minutes, remove the prawns which should be just steamed through. Add the shells back to the pot of broth and reduce the heat to low.
  2. In a large sauté pan over medium heat add the olive oil and the onion. Sweat, stirring often for 5 to 7 minutes until the onion is sift and tender.
  3. Add the rice and stir to coat the rice with the onion and oil. Cook stirring often for 2 minutes.
  4. Add the wine to the rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of hot stock (no shells) and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and cooking it off, stirring continuously.
  5. After 15 minutes add the zucchini and cook while stirring for the last 5 minutes of cooking the risotto. Add the prawns in at the last minute and stir to combine. Season to taste with kosher salt and serve hot.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Print Recipe  
Shrimp and Zucchini Risotto

I know you guys are getting risotto two weeks in a row, but trust me when I tell you that they are worlds apart. Last week I wasn’t sure if we were getting ready to go back into the dark grump throes of winter (hence Beet Merlot risotto) and this week we are in full Spring mode here in Seattle (bring on the Shrimp and Zucchini risotto).

Shrimp Zucchini RIsotto (dairy and gluten free)

I cleaned out the fountain in the back yard yesterday because all of the birds are searching for their favorite haunt (and it was DISGUSTING by the way). When I was scooping the winter sludge from the stone and tossing it in the garden (great fertilizer!) I realized that the peonies are coming up. For those of you who are not gardeners let me translate that for you. Spring is here like a 6 weeks early.

 Shrimp Zucchini RIsotto (dairy and gluten free)

I am always interested in immediate gratification which is a weakness of mine- and I am obsessed with the idea of a warm early spring. Thank goodness I have my always calm and even keeled husband to remind me about real life- like that we are going to probably have a hell of a drought this Summer with no snow pack or even much rain around here. But oh well, I guess we will deal with that when it comes. In the mean time I am enjoying every bright red bud that shoots from the earth and the crocus, daffodils and snow drops that are all in full bloom *sigh of happiness.

Shrimp Zucchini RIsotto (dairy and gluten free)

So let me share with you a taste of Spring with this delicate and beautiful dish that is absolutely delicious and completely satisfying. Hearty enough to chase off the chill still in the evening air, but definitely reminiscent of the Spring that is coming. Enjoy!

 

Recipe: Shrimp and Zucchini Risotto

Ingredients

  • 1 pound prawns in shells
  • 6 cups chicken broth
  • 3 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 ½ cups arrborio rice
  • 1 cup white wine
  • 3 small zucchini, diced
  • kosher salt

Instructions

  1. In a medium pot, add the pound of whole prawns and the stock and bring to a simmer over medium heat. After about 5 minutes, remove the prawns which should be just steamed through. Add the shells back to the pot of broth and reduce the heat to low.
  2. In a large sauté pan over medium heat add the olive oil and the onion. Sweat, stirring often for 5 to 7 minutes until the onion is sift and tender.
  3. Add the rice and stir to coat the rice with the onion and oil. Cook stirring often for 2 minutes.
  4. Add the wine to the rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of hot stock (no shells) and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and cooking it off, stirring continuously.
  5. After 15 minutes add the zucchini and cook while stirring for the last 5 minutes of cooking the risotto. Add the prawns in at the last minute and stir to combine. Season to taste with kosher salt and serve hot.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4