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Recipe: Shrimp and Zucchini Risotto

Heather Christo
  • minutes
  • Serves 4

INGREDIENTS

1 lb

prawns in shells

6 cups

chicken broth

3 tbsp

olive oil

1

yellow onion, finely diced

1 1/2 cups

arrborio rice

1 cup

white wine

3

small zucchini, diced

kosher salt