Shrimp and zucchini rice
Instructions
Slice the onion and sauté in a little oil, add the courgettes cut into slivers rather thin, add salt and pepper and pour in the rice.
Do shine bright flame, then add the wine, let it evaporate and then proceed to cooking the risotto by adding to the vegetable broth.
Half-cooked add cooked shrimp, chopped parsley.
Ingredients and dosing for 4 persons
- 320 g of rice
- 300 g of shrimps
- 200 g of zucchini
- 1 onion
- 1 glass white wine
- 100 cl of vegetable broth
- 1 tablespoon of chopped parsley
- Little of olive oil
- Salt
- Pepper