20 deveined, uncooked shrimp
5 cups low-salt chicken broth
3/4 cup Sean Minor Sauvignon Blanc
2 Tbsp butter
4 Tbsp olive oil
2 garlic cloves, minced
1 cup onion, finely chopped
1 medium zucchini, cubed
1 1/2 cups Arborio rice (availble in most grocery stores)
3 Tbsp pesto (homemade or a good already made one)
1 cup finely grated Parmigiano Reggiano (Parmesan)
Salt and Pepper (to taste)
Heat broth in a medium saucepan and keep warm. Melt butter in a 10" cast iron skiller or heavy sauce pan. Add garlic and carefully heat until aromatic (be careful not to burn). Add shrimp and saute on med heat until pink, about 3 mins. Remove shrimp and juices to a bowl and set aside.
Using the same skillet on med heat add 1 Tbsp olive oil, then zucchini and cook al dente till golden brown, season with salt and pepper. Remove to a separate bowl and set aside.
Heat remaining 3 Tbsp olive oil in the same skillet (no need to rinse, all good flavors!). Add 1 minced garlic clove, 1 cup onion and cook until tranlucent, about 6-8 mins. Add rice and stir to coat, 2-3 mins. Add 3/4 Sean Minor Sauvignon Blanc and cook until the liquid is almost absorbed. Reduce heat to low and add 1 cup of warm broth and simmer until liquid is absorbed, stirling gently. Continue to add broth, 1 ladle at a time until until absorbed, being sure to stir gently and often. Cook rice until al dente (about 22 mins total). In the last 2 mins a 3 Tbsp pesto, 1 cup parigiano, shrimp and zucchini. Season with salt a pepper. Transfer to a serving dish and top with freshly grated parmigiano and serve!