Risotto with shrimps and zucchini

Ingredients

• 3 ½ cups of vegetable stock
• 3 tbsp. "Lof" Extra Virgin Olive Oil
• 2 cups zucchinis, finely chopped
• 2 cups onion, finely chopped
• 1 cup of rice
• 1/4 tsp. salt
• 225 g shrimps, cleaned
• 1 tsp. margarine
• 1/8 tsp. freshly ground black pepper

Execution

• Add the stock in a medium pan and let it simmer.
• Remove the stock from the pan and keep it hot.
• Heat a large non-stick pan over medium-high heat.
• Add the zucchinis and the onion and sauté for 5 mins or until softened, regularly stirring.
• Add the rice and sauté.
• Add 1 cup of stock and continue stirring.
• Leave it for 5 mins for the rice to absorb the stock.
• Then, add the remaining stock and the salt and let it boil for 20 mins.
• Add the shrimps and cook for an additional 4 mins.
• Finally, add the margarine and the pepper and serve immediately on plates.