Risotto With Shrimp And Zucchini

Ingredients

• 4 Tablespoons Unsalted Butter (2 Tablespoons Removed To Finish The Dish)
• 2 Tablespoons Olive Oil
• 1/4 Cup Finely Chopped Onion
• 2 Cups Arborio Rice
• 1/2 Cup White Wine
• 6 Cups Chicken or Vegetable Broth
• 1 Pound Fresh, Small To Medium Shrimp, Shells Removed And Deveined, Cut In Half
• 3 Small Zucchini, Ends Removed, Cut In Half Lengthwise, Sliced
• 1/2 Cup Fresh, Chopped Parsley
• 1/2 Cup Grated Parmesan Cheese

Instructions

1. 1

   Heat the 2 tablespoons of butter in a...: Heat the 2 tablespoons of butter in a heavy saucepan with the oil.

2. 2

   Add the onions and cook until translucent over...: Add the onions and cook until translucent over medium heat.

3. 3

   Add the rice and stir until it is...: Add the rice and stir until it is well coated with the butter and oil.

4. 4

   Begin to add the wine, and stir continually...: Begin to add the wine, and stir continually over medium heat until it is absorbed.

5. 5

   Start to add 1/2 cup of hot broth,...: Start to add 1/2 cup of hot broth, stirring as it is absorbed.

6. 6

   Continue in this manner, adding ladles full of...: Continue in this manner, adding ladles full of hot broth, and stirring continuously.

7. 7

   About 10 minutes into the cooking time, add...: About 10 minutes into the cooking time, add the zucchini and continue cooking for another 7 minutes.

8. 8

   Add the shrimp, and continue to cook until...: Add the shrimp, and continue to cook until the rice is cooked, but remains slightly firm to the teeth.

9. 9

   Remove from the heat, add the remaining butter....: Remove from the heat, add the remaining butter. parsley and the parmesan cheese.

10. 10

    Serve.