Shrimp and Summer Vegetable Risotto Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Apple cider vinegar adds acidity without the cost of wine.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a budget-friendly fat substitute.

Heat vegetable broth in a saucepan over low heat.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in arborio rice and cook for 1-2 minutes until slightly toasted.

Pour in white wine and cook until absorbed, stirring frequently.

Add vegetable broth one ladle at a time, stirring until absorbed before adding more.

After about 15 minutes, add diced zucchini, yellow squash, and bell pepper.

Continue adding broth and stirring until rice is creamy and al dente, about 5-10 more minutes.

In the last 5 minutes of cooking, add shrimp and cook until pink and opaque.

Stir in butter, parmesan cheese, and fresh basil; season with salt and black pepper to taste.

Remove from heat and let rest for 2 minutes before serving.

Cooking Techniques

Spice Level:

Allergens