Shrimp Risotto

During the week I just want a quick and easy dinner. Who doesn’t, right? Why not look for shortcuts if you can? For this meal I used precooked shrimp and made my dinner in less than 30 minutes. Take that Rachael Ray!


Olive oil
1 small onion, diced
1 garlic clove, finely chopped
1 small to medium size zucchini, sliced
1/2 cup rice, uncooked
1/3 cup white wine
12 oz shrimp, peeled and deveined
Salt and pepper

Start with cooking the rice according to package directions. Meanwhile remove the shrimp tails if still attached. I wouldn’t eat them no matter how succulently crisp. Set cooked rice aside.
Warm the olive oil in a large pan over medium heat. Add chopped onions and sauté, stirring, until softened. Add chopped garlic and sauté for one minute. Mix in sliced zucchini and cook until softened.
Stir in the wine and shrimp. Cover and simmer for about 15 minutes. Remove from heat. Add cooked rice and mix gently to combine. Season with salt and pepper to taste and garnish with chopped parsley. Voilà!

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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