Risotto with shrimps and zucchini

Risotto with shrimps and zucchini


3 ½ cups of vegetable stock
3 tbsp. "Lof" Extra Virgin Olive Oil
2 cups zucchinis, finely chopped
2 cups onion, finely chopped
1 cup of rice
1/4 tsp. salt
225 g shrimps, cleaned
1 tsp. margarine
1/8 tsp. freshly ground black pepper



Add the stock in a medium pan and let it simmer.
Remove the stock from the pan and keep it hot.
Heat a large non-stick pan over medium-high heat.
Add the zucchinis and the onion and sauté for 5 mins or until softened, regularly stirring.
Add the rice and sauté.
Add 1 cup of stock and continue stirring.
Leave it for 5 mins for the rice to absorb the stock.
Then, add the remaining stock and the salt and let it boil for 20 mins.
Add the shrimps and cook for an additional 4 mins.
Finally, add the margarine and the pepper and serve immediately on plates.

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