zucchini risotto with shrimp

Today’s question: what to do with the leftover corn broth from the summer corn soup? Well, what else to do with a ton of broth than make risotto! So, I decided to use the zucchini from the farmer’s market and some shrimp to make it a little more summery and delicious.  Here’s the recipe:

How I eat it: with a generous amount of Parmesan on top and some hot, fresh bread on the side.


                                  Veggies waiting to be eaten.                                                        Shrimp!


2 thoughts on “zucchini risotto with shrimp”

  1. Wow, Kat I am impressed!!
    The soup and risotto/shrimp dishes look great.
    So green too, no leftovers!!

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