Risotto con gamberetti, zucchine e pomodorini

Shrimp, zucchini and cherry tomatoes – ingredients favored by Southern Italy’s Campania region. This yummy risotto is full of flavor and will reward those who have the patience to let the shrimp marinade for several hours, preferably overnight. Invest some money for good shrimp, and more importantly, for good risotto rice like Arborio or Carnaroli.



1.5 dl dry white wine

3-4 cloves of garlic, minced

1 tbsp lemon

flat leaf parsley, chopped

500 gr cooked and peeled large shrimp


olive oil

1 onion

3-4 cloves of garlic

2.5 dl risotto rice

5 dl fish stock

1 dl dry white wine

250 gr cherry tomatoes

1 zucchini, sliced


Marinade: Mix the ingredients for the marinade. Add the cooked and peeled shrimp. Mix well and let the mixture marinade in the fridge for a couple of hours or overnight. Stir occasionally.

Risotto: Heat the olive oil in a pan. Saute the onion and garlic for a couple of minutes. Add the rice and continue frying until the rice grains have a glassy color. Add cooking liquids (fish stock, some marinade and cooking liquid of the shrimp) when needed. In a separate pan, saute the zucchini slices lightly. Fry the large shrimps in olive oil until they are soft, but somewhat chewy inside. Add the cherry tomatoes, lightly fried zucchini slices and the sauteed shrimp when the risotto is cooked al dente after ca. 15 minutes. Mix and serve immediately.


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