Risotto with zucchini pesto, yogurt, and prawns

Name: Risotto with zucchini pesto, yogurt, and prawns
Prep time: 50 min
Cook time: 80 min
Total time: 130 min
Yield: 4
Ingredients: Carnaroli rice 1 ¾ cup; Shrimp 10.6 oz; Shallot 1; Butter 3 ½ tbsp; Dry white wine 1.7 oz; Lemon peel untreated 1; Fine salt to taste; Black pepper to taste; Zucchini 1 ¾ cup; Greek yogurt 0.3 cup; Pine nuts 1 oz; Extra virgin olive oil 3 ½ tbsp; Basil 8 leaves; Water 6 &frac13; cups; White onions medium 1; Carrots medium 1; Celery 1 rib; Parsley 1 bunch; Fine salt to taste

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611

Calories per serving

Gluten Free

Energy Kcal 611
Carbohydrates g 75.7
of which sugars g 6.3
Protein g 14.7
Fats g 26.8
of which saturated fat g 9.22
Fiber g 4.8
Cholesterol mg 71
Sodium mg 590

Difficulty: Easy
Prep time: 50 min
Cook time: 1 h 20 min
Serving: 4
Cost: Average

PRESENTATION

If you're searching for a dish that'll wow your guests yet keep things light and creamy, this risotto al pesto di zucchine is just the ticket. Coming from Liguria, it takes the classic risotto and gives it a fresh twist with a zucchini pesto. And you know what? The secret to this pesto is Greek yogurt—it makes it really smooth with a little tang too. Plus, it’s got mazzancolle, those big prawns everyone loves around there. Their shells are used to make a seafood broth, known as fumetto, adding a deep, rich flavor to the rice. Pretty cool, right? To top it off, a touch of lemon zest adds a burst of freshness, making the risotto con mazzancolle flavors really pop.

What sets this risotto con yogurt apart is its versatility for those who love experimenting in the kitchen. In Liguria, it’s common to toss in zucchini flowers or swap out the prawns for other local seafood. So, it's pretty much your playground. Since this is a risotto cremoso with a yogurt twist, it feels light and moist without the heaviness, perfect for a summer starter. Seriously good stuff. The combination of the tender rice, sweet zucchini, and zesty lemon makes every bite special. It hits the balance between fancy yet not fussy, which is why it’s often seen as a risotto gourmet.

Whether you're hosting dinner or want to impress your friends, this dish brings a taste of the Italian coast to your table. It's a risotto zucchine e gamberi that shows off fresh, easy flavors. Perfect for anyone who loves a twist. And the best part? It’s a little journey to the Mediterranean from your kitchen, making every meal feel like a special occasion—really, it’s like a mini-vacation. Can't go wrong.

INGREDIENTS

611

Calories per serving

Ingredients for the risotto: Carnaroli rice 1 ¾ cup (350 g); Shrimp 10.6 oz (300 g); Shallot 1; Butter 3 ½ tbsp (50 g); Dry white wine 1.7 oz (50 ml); Lemon peel 1 - untreated; Fine salt to taste; Black pepper to taste

For the zucchini pesto: Zucchini 1 ¾ cup (200 g); Greek yogurt 0.3 cup (70 g); Pine nuts 1 oz (30 g); Extra virgin olive oil 3 ½ tbsp (50 ml); Basil 8 leaves

For the broth: Water 6 ⅓ cups (1.5 l); White onions 1 - medium; Carrots 1 - medium; Celery 1 rib; Parsley 1 bunch; Fine salt to taste

Preparation

How to prepare Risotto with zucchini pesto, yogurt, and prawns

To prepare the risotto with zucchini pesto, yogurt, and prawns, start by How to clean shrimp that will be used for the risotto and to prepare the shellfish broth, which you can find the procedure for Shellfish Stock. Rinse the prawns under running water, place them on a cutting board, and gently detach the head and shell (1-2) from each one. Set aside heads and shells to prepare the broth, and in another small bowl, gather the meat. If you prefer, you can leave some peeled prawns but with the tail to sauté in a pan with a drizzle of oil for the final decoration of the dish. Then proceed to wash, trim, and cut the celery stalk and carrot into pieces; also slice the onion, previously peeled of the outer layers 3.

Place the soffritto in a large pot with a drizzle of oil. Sauté lightly for a few moments over low heat, then add the prawn shells and heads. Also add the fresh parsley, broken directly into the pot with your hands 5. Add 6 cups of water 6.

Adjust with salt and pepper and let it cook for at least 30-40 minutes over low heat 7; during cooking, you can skim the broth with a slotted spoon, making sure to rinse it each time to remove any residue. The broth should be about half of the initial liquid 8. After this time, strain the broth with a fine-mesh sieve 9 trying to extract as much liquid as possible. Discard the shells,

and set aside the obtained broth 10 to add to the risotto to aid in cooking. To prepare the risotto, start with the soffritto: on a cutting board, trim and finely chop the shallot 11. Add it to a large pan with 2 tbsps of butter and sauté for a few moments over low heat, then pour in the Carnaroli rice 12.

Toast the rice for a few minutes, then deglaze with the white wine and let it evaporate. At this point, you can pour a ladle of filtered shellfish broth, stirring with a wooden spoon and waiting for it to be well absorbed before adding another. While the risotto cooks, you can prepare the zucchini pesto. Grate the zucchinis 14. Then let the excess water drain in a fine-mesh sieve (you can speed up the process by placing a small plate and a weight on the zucchinis so that the pressure helps them lose more liquid).

Then pour the zucchinis into a blender, add the pine nuts 16, the Greek yogurt 17, and blend until you obtain a homogeneous mixture 18. If you prefer to achieve an even denser and creamier result, you can mix the zucchini pesto and the yogurt in a small bowl using a spoon.

Pour the zucchini and yogurt pesto into the risotto 19, let it absorb for a few moments, and if necessary, add another ladle of broth. When there are a few minutes left for the risotto to cook, also add the raw prawns 20 that you set aside earlier. Mix well with a wooden spoon to blend the ingredients 21.

At this point, grate the zest of 1 untreated lemon directly over the risotto 22. Adjust with salt and pepper to taste, then turn off the heat and mix the risotto with the remaining butter. Turn off the heat and your risotto with zucchini pesto, yogurt, and prawns is ready to be enjoyed 23. You can plate it, decorating if you wish with some prawns sautéed in a pan 34.