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Shrimp, Zucchini, and Pistachio Risotto

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Vista dall'alto di un piatto di design moderno contenente un risotto cremoso ai gamberetti, zucchine e pistacchi, guarnito con gamberi interi rosa, granella di pistacchio e foglioline di basilico. Accanto al piatto si trovano un cucchiaio coordinato su un tovagliolo di lino chiaro e, sullo sfondo di un piano da cucina in cemento, un barattolo con pistacchi e una bottiglia di olio.

Shrimp, Zucchini, and Pistachio Risotto: A Creamy and Refined Recipe

Are you a lover of seafood first courses and looking for an original idea to amaze your diners? Here is the recipe for shrimp, zucchini, and pistachio risotto, a perfect and irresistible combination of the delicacy of crustaceans, the freshness of zucchini, and the enveloping creaminess of pistachio.

Want to prepare this signature first course with top-quality ingredients? Discover our delicious Pistachio Pesto and crunchy Pistachio Granules in our online shop to give a gourmet touch to your recipes!

Ingredients (Serves 4)

  • 300 g shelled shrimp (fresh or thawed)

  • 1 medium green zucchini

  • 4 tablespoons Pistachio Pesto

  • Rice for risotto (e.g., Carnaroli or Arborio) to taste

  • White wine to taste for deglazing

  • Filtered fish broth to taste

  • Fresh basil or parsley to taste

  • 1 clove of garlic

  • Ground chili pepper to taste

  • Extra virgin olive oil, salt, and pepper to taste

  • Pistachio Granules to taste for final decoration

Instructions: How to Prepare Shrimp, Zucchini, and Pistachio Risotto Step by Step

Follow these simple steps to make a creamy, fragrant, and perfectly creamed risotto: profumato e perfettamente mantecato:

  1. Prepare the cooking base: In a non-stick pan (or saucepan), heat a drizzle of extra virgin olive oil with a clove of garlic, a pinch of chili pepper, and chopped basil or parsley.

  2. Cook the shrimp: Add the shelled shrimp and let them flavor for a few minutes in the soffritto. Deglaze them with white wine and let the alcohol evaporate, then continue cooking for a few minutes.

  3. Prepare the zucchini: Meanwhile, cut the zucchini into very small cubes and fry them (or sauté them with a drizzle of oil until golden). Then add them to the pan with the shrimp, blending all the flavors well.

  4. Toast the rice: In the same cooking base (keeping aside some of the shrimp and zucchini for the final garnish, if you prefer), pour the rice and toast it for a couple of minutes.

  5. Creaming and cooking: Wet the rice with a ladle of hot, filtered fish broth (free of scraps). Continue adding broth as it is absorbed, stirring regularly.

  6. The pistachio touch: One minute before the risotto finishes cooking, add the Pistachio Pesto, the shrimp, and the zucchini prepared previously. Stir vigorously to blend and cream to perfection.

  7. Plating: Serve the hot risotto, decorating the plate with a generous dusting of Pistachio Granules and a few fresh parsley leaves.

Buon Appetito!