Main course€€€
Golden Risotto with Shrimp, Baby Zucchini and Saffron
Risotto with shrimp, zucchini and saffron is a prestigious and colorful dish that combines the sweetness of seafood with the refreshing note of zucchini and aromatic saffron for the perfect culinary experience.
Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
2
Recipe
ARBORIO RICE, ARBORIO
160 gPERFECT PRAWNS
250 gSquash, summer, green, zucchini, includes skin, raw
1 mediumSpices, saffron
0.1 gShallots, bulb, peeled, root removed, raw
1 pieceGarlic, raw
1 cloveAlcoholic beverage, wine, table, white
50 mlSoup, SWANSON, vegetable broth
700 mlOil, olive, extra virgin
2 tbspButter, stick, unsalted
10 gLemon peel, raw
0.5 pieceSalt, table, iodized
1 pinchParsley, fresh
Per servingTotal
Calories:605.5 kcal1210.9 kcal
Protein:24.6 g49.1 g
Carbohydrates:72.3 g144.6 g
Fiber:1.3 g2.5 g
Water:474.9 ml949.8 ml
Fat:18.6 g37.1 g
Micronutrients
Sugar:3 g5.9 g
Saturated fat:5 g9.9 g
Cholesterol:169.5 mg339 mg
Sodium:1349.3 mg2698.6 mg
Potassium:466.8 mg933.5 mg
Calcium:112.3 mg224.6 mg
Iron:0.7 mg1.3 mg
Magnesium:24.4 mg48.8 mg
Zinc:0.5 mg0.9 mg
Phosphorus:59.9 mg119.8 mg
Vitamin C:18.9 mg37.7 mg
Vitamin A:83.3 µg166.5 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0 µg
Instructions
1
Soak the saffron in 3 tablespoons of warm stock and let the color and aroma develop. Cut the zucchini into small cubes; you'll use half for the creamy base and half for texture.
2
In a pan with a tablespoon of olive oil, quickly sear the shrimp (about 1 minute per side) until they turn pink. Remove them and keep warm. In the same pan, add half of the zucchini, quickly sauté, and set aside as well.
3
Heat the remaining oil in the pan and sweat the finely chopped shallot until translucent. Add the rice and toast it for 2 minutes, until the edges become translucent.
4
Pour in the white wine and stir until the liquid has completely evaporated.
5
Gradually add the hot stock, one ladle at a time. After 10 minutes of cooking, add the second half of the raw zucchini to the pan. Stir the rice slowly and continuously while cooking.
6
Five minutes before the end of cooking, pour the saffron liquid into the risotto. When the rice is "al dente," return the seared shrimp and the first half of the sautéed zucchini to the pan.
7
Remove the pan from the heat. Stir in cold butter and lemon zest for freshness. Cover for 1 minute, then serve with fresh parsley and freshly ground white pepper.
Nutritional benefits
Thanks to the high content of zinc and selenium in shrimp and antioxidants in saffron, this meal supports normal immune system function and protects cells from oxidative stress.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.