Shrimp & Zucchini Saffron Risotto

Fabulous for weeknight supper but also a lovely dinner for entertaining, this shrimp and zucchini risotto with a lovely golden hue is accented with saffron and finished with lemon for a punch of citrus. Creamy, luxurious and delicious!

Mar 17 - 30m cook

Prep time:

15m

Cook time

30m

Total time

45m

Makes

Ingredients
Instructions

reduced-sodium chicken broth (approx.)

6 cups

dry white wine

1/2 cup

butter, divided

1/4 cup

saffron

2 pinches

peeled, deveined, tails removed shrimp

1 lbs (21–25 count)

garlic, minced

2 cloves

salt, divided

1/2 tsp

black pepper, divided

1/2 tsp

diced shallots

1/2 cup

finely chopped fresh thyme

2 tbsp

arborio rice

1 cup

medium zucchini, sliced into half-moons

frozen peas, thawed

1/2 cup

lemon zest

2 tsp

lemon juice

2 tbsp

finely chopped fresh parsley

2 tbsp

Bring broth to a boil in a medium saucepan using Boost function of Kenyon Induction Cooktop with Bridge. Reduce to medium-low heat and keep at a simmer.

In small bowl, stir together wine and saffron to bloom.

Meanwhile, in high-sided skillet set over medium heat, heat 2 tbsp butter. Cook shrimp, garlic, 1/4 tsp salt and 1/4 tsp pepper for 2 to 3 minutes or until shrimp turn pink; transfer to a plate.

Add remaining 2 tbsp butter, shallots and thyme to high-sided skillet and cook for 2 to 3 minutes or until starting to soften. Stir in rice, remaining salt and remaining pepper. Cook for 2 to 3 minutes or until well coated in oil. Stir in saffron wine mixture. Cook, stirring constantly, until almost all the liquid is absorbed.

Pour in 1 cup simmering broth. Cook, stirring constantly, until almost all the liquid is absorbed. Continue to add 5 more cups of broth, 1 cup at a time, stirring often and adding zucchini with the last cup of broth. Cook until rice is very tender but not mushy, zucchini is tender, and sauce is loose in consistency.

Add peas to skillet, and return shrimp to skillet. Cook for 2 to 3 minutes or until cooked and heated through.

If needed, add more broth or a little water to loosen risotto before serving. Stir in lemon zest, lemon juice and parsley.

TIP

Serve risotto with Parmesan cheese if desired.

TIP

If preferred, substitute wine with more broth and add 2 tbsp more lemon juice in Step 7.

TIP

Substitute arborio rice with carnaroli or vialone nano rice.