Recipes from Italy · by Silvana Nava
Shrimp and Zucchini Risotto
NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 42%
CARBS 64G58% OF CAL
1G FIBER60G OTHER3G TOTAL SUGAR
FAT 10G21% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto with shrimp and zucchini made without butter or cheese, relying on zucchini and rice starch for creaminess. Simple, elegant, and naturally light.
mainitalianpastashellfishdairy freegluten freeveganvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 450 g medium shrimps (shells removed and deveined) (- 1 pound)
- 1.5 liters vegetable broth (- 6 cups)
- 3 medium zucchini
- 1 red onion
- 100 ml dry white wine (- ½ cup)
- 450 g rice (Carnaroli or Arborio) (- 3 cups)
- 4 tablespoons extra virgin olive oil
- a pinch black pepper (- optional)
- a pinch salt
At a glance
PER SERVING · TIME 35M
CAL 22%·PRO 42%
CARBS 64G58% OF CAL
1G FIBER60G OTHER3G TOTAL SUGAR
FAT 10G21% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 836mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.