- (serves 4)
- 1/4 cup extra virgin olive oil
- 3/4 finely diced onion
- 2 cloves of garlic, minced
- 2 cups Arborio (Carolina) rice
- 3 cups diced zucchini
- 1/2 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1/2 cup dry white wine
- 6 cups vegetable, seafood or chicken stock
- 4 Tbsp. unsalted butter
- salt and pepper
- juice of 1/2 lemon
- 1/2 cup grated Kefalotyri cheese or Romano
- 1/2 cup finely chopped dill (plus 2 Tbsp. extra for garnish)
- 1 cup crumbled Feta cheese
- For the Shrimp
- About 12 large shrimp, peeled and deveined
- 1 Tbsp. olive oil
- 1/2 tsp. sweet paprika
- salt and pepper
- Place a medium pot on your stovetop and over medium heat, add your olive oil, onions and garlic and sweat for 5 minutes or until translucent. Add your rice and stir for a couple of minutes to toast the kernels.
- Add the parsley, mint, zucchini and wine and deglaze the pot for a couple of minutes. Add the stock, butter and bring up to a boil and and salt and pepper to taste. Reduce to a simmer, cover and cook for 18 minutes.
- Near the 18 minute mark, a skillet on the pan over high heat. Add a couple of tablespoons of olive oil and saute your shrimp for a minute. Flip and cook another 30 seconds and turn off the heat.
- Remove the lid, taste-test for doneness (cover and cook additional couple of minutes if needed).
- Take rice off the heat, add lemon juice, stir-in. Add Kefalotyri cheese, stir in. Divide and plate. Top with Feta, Shrimp on each plate and sprinkle some more dill.
