Zucchini and shrimp risotto

By the GetYourMacros team · 31 August 2026

A delicate and creamy risotto using fresh zucchini and sweet shrimp, creamed only with olive oil.

• Time 25 min
• Course First course
• Diet Pescatarian
• Cuisine Italian
• Allergens shellfish

Ingredients (1 serving)

• 70 g White rice
• 130 g Shrimp
• 200 g Zucchini
• 10 ml Extra virgin olive oil
• Vegetable stock cubes to taste
• 1 Lemon (100 g)

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Grate one zucchini using a large-hole grater and dice the other.
2. Dissolve the stock cube in 500ml of boiling water.
3. In a pot, toast the rice dry for 2 minutes until hot to the touch.
4. Add the zucchini and a ladle of stock, stirring continuously.
5. Continue cooking for 15 minutes, adding stock as it is absorbed.
6. Add the shrimp 3 minutes before the end of cooking.
7. Once the rice is cooked, turn off the heat and add the oil and a little lemon zest.
8. Beat the risotto with a spoon to make it creamy and serve.

Tips

• Grating some of the zucchini makes the risotto naturally creamy without needing butter or cream.
• Ensure the stock is simmering when you add it to keep the cooking temperature constant.

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