For ➍ vegetable broth
1.5 l water
1 lemon, zest, grated
1 carrot
1 celery rib
½ onion
coarse salt
risotto
350 g arborio rice
2 zucchini
250 g shrimps
½ onion, chopped
olive oil
½ glass white wine
50 g butter *
lemon, zest, grated
fine salt
decorate
lemon, zest, grated
mint
Start with a vegetable broth. Put the water in a pot and add the carrot, celery, onion and the zest of a lemon. Bring it to boil.
In a frying pan, brown the chopped onion.
Add the zucchini cut into small pieces, salt and cook for about 5 m.
Add the shrimps in the pan and let it cook for another 2 m. Remove from the fire and keep aside.
In another pan, toast the rice.
When it's very hot, blend it with the white wine.
Add the broth a little at a time, and mix the risotto.
As soon as the broth dries, add a ladle and continue like this for about 15 m, to cook the rice.**
When it is close to the cooking, add the zucchini and shrimp and cook for a couple of more m.
Turn off the heat and stir with the butter, stirring the risotto well. Add a copious grated lemon zest.
Decorate the risotto with another lemon zest and a mint leaf. Serve immediately.
*Optional.
*Use a quicker way to cook risotto.
