Shrimp and Zucchini Risotto
Ingredients
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 small zucchini, cubed
- 2 tablespoons butter
- 3 shallots, finely chopped
- 8 ounces acquello rice
- 1 1/4 cups dry white wine
- 4 cups vegetable broth, heated
- 12 ounces fresh shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1 handful fresh parsley leaves, finely chopped
- Freshly grated Parmigiano-Reggiano, optional
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