Saffron Risotto with Zucchini and Shrimp

For the saffron risotto with zucchini and shrimp, first peel and finely dice the onions. Melt half the butter in a saucepan and sauté the onions and rice until translucent. Pour in white wine and vegetable soup until the rice is covered.

Cook the rice for 25 minutes, stirring repeatedly. While doing this, gradually add the remaining vegetable soup. Stir in Parmesan cheese to create a creamy consistency. Season to taste with salt and pepper.

Rinse the zucchini, removing the tops and stem ends. Cut the flesh into 1/2-inch cubes. Heat the remaining butter and sauté the shrimp in it. Fold the saffron, shrimp and zucchini into the rice.

Serve the saffron risotto with zucchini and shrimp in deep warmed plates, garnish with shaved Parmesan cheese and saffron threads.

Preparation Tip:

Saffron risotto with zucchini and shrimp can also be refined with other vegetables.

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