Shrimp and Summer Vegetable Risotto Recipe
Ingredients
- 2 medium zucchini
- ½ pound cherry tomatoes
- 3 tablespoons olive oil, divided
- Salt, to taste
- Pepper, to taste
- 7 cups chicken stock
- 1 Parmesan rind
- 4 tablespoons butter, divided
- 1 medium yellow onion, diced
- 2 garlic cloves, crushed
- 1 ½ cups risotto rice
- 1 cup white wine
- Pinch of saffron
- ½ cup grated Parmesan, plus extra for serving
- 12 ounces shrimp, shell on
- 2 tablespoons fresh basil, chopped
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