Shrimp And Zucchini Risotto

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Under the Tuscan Gun
Nutrition per serving    (USDA % daily values)
CAL
463
FAT
27%
CHOL
61%
SOD
101%

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Ingredients for 4 servings

1/2 lb Acquerello Rice (or other risotto rice)

5 Zucchini

1 Handful Fresh Parsley

1/4 cup Dry White Wine (for the shrimps)

2 tbsp of Butter

Olive Oil, Salt and Pepper

3/4 lb Fresh Shrimps (or frozen)

3 Shallots

1 cup Dry White Wine (for the rice)

4 cups Vegetable Broth

freshly grated Parmigiano (optional)

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