Rice with Zucchini & Shrimps

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Arborio Rice
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• About 15 small sized shrimps
• 2 zucchini, sliced into small stripes
• Half glass of white wine
• Sea Salt & Pepper

DIRECTIONS

1. In a pot, cover the rice with water (water about double the rice volume) and let it cook for 16 minutes at low/medium heat.
2. Add a teaspoon salt and stir every couple minutes.
3. In the meantime heat the extra virgin olive oil with the garlic in a large skillet for a couple minutes then add the zucchini with a pinch of salt and let them cook covered for about 15 minutes.
4. Add the shrimps with a half glass of white wine and let them cook for about 8 more minutes.
5. When the rice is ready, add is to the pan and mix everything together.
6. Sprinkle some black pepper and serve hot or cold, its delicious both ways!

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