Zucchini and shrimp risotto

Thinly slice the zucchini and then cut it into quarters so that the zucchini is not too big and is well done.

Put the oil in a non-stick frying pan and add the zucchini with salt, onion and garlic powder. Turn the heat to medium low and when you see that the zucchini has toasted a little, lower the heat to the minimum and let it cook with the pan lid on.

Peel the shrimp or use frozen shrimp that have been thawed beforehand. Pour them into the pan and toss them with the zucchini.

When the shrimps have released their juice, add the rice and stir it until it integrates with the medium low heat. Leave it for a couple of minutes while you heat the broth.

Pour in half of the broth and distribute well to cover the rice, vegetables and shrimp. Leave the lid on.

When it starts to boil, count 20 min.

Add the broth little by little. When you add the amount of 300 ml, add a glass of water.

After 20 minutes, remove from heat and let it stand for 5 minutes in the pan with the lid on.

Let's eat!