Courgette Zucchini And Chicken Risotto Food

OOZY COURGETTE RISOTTO

Steps:

• Peel the onion and garlic, trim the celery and finely chop all three. Place a large saucepan over a medium-low heat.
• Place the butter in the hot pan with the onion, garlic and celery, a splash of oil, and a splash of water. Reduce the heat to low and cook for around 5 minutes, or until softened, stirring occasionally.
• Trim the courgettes, slice lengthways into quarters, then chop into small ½cm chunks and put to one side.
• Fill a medium saucepan with 800ml water. Add the stock cube and bring to the boil over a high heat, stirring to dissolve, then turn the heat down to low.
• Pick and reserve the basil leaves, then add the stalks to the pan of stock. Finely grate the Italian hard cheese.
• Once the vegetables are very soft but not browned, add the rice to the pan.
• Stir and fry the rice for 1 minute until translucent, then add the wine (if using) and keep stirring until it has been absorbed by the rice.
• Turn the heat under the rice up to medium, then add a ladleful of hot stock, avoiding the basil stalks - these are there to add flavour but not to be eaten!
• Stir constantly and continue adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've used two-thirds of the stock.
• Finely chop the basil leaves and the chilli (deseed the chilli if you prefer a milder heat).
• Stir the chopped courgette into the stock, and keep adding it (courgette and all) until the rice is cooked and the risotto has a nice oozy consistency - if you run out of stock, use boiling water.
• Take the pan of risotto off the heat. Tear the mozzarella balls into pieces and stir into the pan with half the basil.
• Stir through half the grated Italian hard cheese, then season to taste with a good pinch of sea salt and black pepper. Cover with a lid and allow to sit for two minutes.
• Divide the risotto between four plates, scatter over the remaining cheese, basil and the fresh chilli, then tuck in!

CREAMY COURGETTE RISOTTO

Steps:

• Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
• Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
• Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.

RISOTTO WITH ZUCCHINI AND PARMESAN

Steps:

• Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
• Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
• Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
• Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

COURGETTE (ZUCCHINI) AND CHICKEN RISOTTO

Steps:

• Put the oil and onion in a large pan over a low heat. Cook, stirring occasionally, until the onion is translucent. Add the courgette and continue to cook until that is also slightly transparent.
• Add the rice and stir until each grain is covered with oil.
• Then add the liquid a ladle at a time, alternating between stock and white wine, and stirring until each ladleful has been fully absorbed before adding the next. You may not need all the liquid, or you may need a little more. You may use boiling water if you run out of stock and wine.
• Once the rice is cooked through and loose (the Italians call it "on the wave" to describe how liquid it should be), stir through the cooked chicken and parmesan.
• Season and serve immediately.

TOMATO & COURGETTE RISOTTO

Steps:

• Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
• Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
• Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

COURGETTE & LEMON RISOTTO

Steps:

• Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
• Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
• To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

LEMON PEPPER CHICKEN AND ZUCCHINI RISOTTO

Steps:

• Coat chicken with 2 tsp lemon pepper, salt, coriander.
• Coat zucchini lightly with oil and 1 tsp lemon pepper.
• Heat large pan on medium heat.
• Add 1/2 tbsp butter and 1/2 tbsp oil to pan and sauté zucchini 5-8 minutes then remove.
• Add 1/2 tbsp butter and 1/2 tbsp oil and cook onion 3-5 minutes.
• Add chicken and brown on both sides, then remove.
• Add remaining oil and rice, cook until clear with a small dot of white in the kernels.
• Deglaze pan with wine.
• Slowly add stock to rice 1/2 cup at a time cooking down before adding more. Cook rice until al dente.
• Add remaining butter and parmesan to rice to finish.

VEGAN COURGETTE RISOTTO

Steps:

• Heat the oil in a large pan. Cook the onion and garlic for 5 mins until the onion has softened. Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice and rosemary.
• Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time. Add the rest of the stock, then continue to cook for a further 5 mins.
• Stir in the courgettes and peas, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy. Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately.