Saffron Shrimp Zucchini Risotto

Serves 2-3 people

Cooking time: about 40 minutes

Dairy-free; gluten-free


  • 1/2 lb shrimp, peeled and deveined
  • 2 cups cherry tomatoes, halved
  • 2 cups zucchini, chopped
  • 1/4 cup extra virgin olive oil
  • 4 cups vegetable stock (preferably homemade)
  • 2 shallots, peeled and chopped
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • juice and zest of one lemon
  • 1 teaspoon saffron
  • salt and freshly ground pepper


  1. Preheat the oven to 350 degrees.
  2. Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Do the same thing with the zucchini.
  3. Spread the cherry tomatoes evenly over a cookie sheet. Do the same thing with the zucchini on another cookie sheet.
  4. Roast both in the oven until they're tender and gently caramelized (about 15-20 minuts for the tomatoes, and a little bit longer for the zucchini). Remove from the oven and set aside.
  5. Meanwhile prepare the risotto by heating the remaining 2 tablespoons of olive oil in a heavy bottomed pan over medium heat. 
  6. Add the shallots and saute until softened, about 5 minutes. Add the lemon zest and cook for one more minute. Then, stir in the rice, coating it with the oil, and cook for another two minutes. 
  7. Pour in the white wine, stirring until it's absorbed by the rice. 
  8. Once the wine has been absorbed, add 1/2 cup of the vegetable stock and the saffron. Stir until the stock is absorbed before adding another 1/2 cup at a time. Continue adding stock and cooking until the rice is al dente (note: you may not use all of the stock).
  9. Once the rice is almost cooked, add the shrimp and a little more stock. Continue cooking until the rice is tender and the shrimp are cooked through. 
  10. Stir in the roasted tomatoes and the roasted zucchini. Squeeze in a little lemon juice. Season to taste with salt and pepper. Enjoy!