Risotto Gamberetti e Zucchine

Ingredients

• olive oil
• 500 gr/ 1 pound large cooked and peeled shrimp
• 2.5 dl/ 1 cup dry white wine
• 3-5 cloves of garlic, minced
• 1 onion, minced
• 2.5 dl/ 1 cup risotto rice (Carnaroli)
• 5 dl/ 2 cups vegetable stock
• 1 zucchini, sliced
• 1 tsp dry chili flakes
• fresh flat leaf parsley, finely chopped

Directions

1. Heat olive oil in a pan and saute the large shrimp lightly together with minced garlic and white wine. Set aside but keep the juices the shrimp have released.
2. Heat olive oil in a saucepan. Saute the minced onion and garlic for a few minutes until the onion softens and becomes golden.
3. Add the risotto rice and continue frying until the grains become glassy.
4. Little by little, pour some vegetable stock and liquid from the pan you used to fry the shrimp. Keep stirring. Add the zucchini slices when the risotto is nearly ready. For Carnaroli rice it takes about 15 minutes to be al dente.
5. At this point, add the already sauteed shrimp and mix without cooking any further.
6. Season with chili flakes and sprinkle flat leaf parsley on each plate.