Shrimp and zucchini risotto

Heat two tablespoons of oil in a large frying pan and fry the onion and garlic for 5-7 minutes, add a little salt.

2. Then add the zucchini cut in slices, add the shrimps and cook for 7 minutes.

3. At the same time we put vegetable, chicken, fish or water broth (to taste) to heat in a pot. The broth can also be heated in the microwave.

4. Then put the rice in the pan with the onion, garlic, prawns and zucchini, stir it well and add two or three strands of saffron.

5. We are incorporating the broth with a ladle to the pan where the rice is little by little and we are moving delicately. Until the broth is consumed, we will continue adding broth little by little until the rice is al dente. 18-20 min.

6. Turn off the heat and add grated grana padano cheese to butter the risotto and make it creamy.

7. Optional leave a little grated cheese on top without stirring.