HAM, ZUCCHINI & PUMPKIN RISOTTO
Make and share this Ham, Zucchini & Pumpkin Risotto recipe from Food.com.
Provided by SandraMK
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt 2 tablespoons butter over medium-low heat.
- Add onion and garlic and cook for 2-3 minutes until onion has softened.
- Add the wine and cook until the liquid is reduced by half.
- This should take 3-5 minutes.
- Add rice, salt pepper and ham and stir to coat evenly.
- Add 2 cups of stock and stir over medium heat until absorbed.
- This should take 5-6 minutes.
- Stir in pumpkin and zucchini.
- Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
- This should take 15-18 minutes from the time you add first stock.
- Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
Nutrition Facts : Calories 451.2, Fat 11.9, SaturatedFat 6.6, Cholesterol 32.3, Sodium 1365.3, Carbohydrate 59.6, Fiber 2.6, Sugar 2.9, Protein 17.6
RISOTTO WITH PEAS AND HAM
Steps:
- Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
- Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
- Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.
HAM & ZUCCHINI ITALIANO
I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
HAM & MUSHROOM RISOTTO
I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Clean and prepare all the vegetables.
- Heat the stock to a simmer and infuse the crumbled saffron in it.
- Meanwhile, heat the oil in a very large skillet.
- Saute the minced shallots, celery and the mushrooms.
- Add the rice and continue sauteing until the rice is opaque.
- If it browns slightly, that's fine.
- Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
- Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
- If you run out of stock before the rice is done you may add a little hot water.
- This will take 20 to 45 minutes, depending on the age of your rice.
- Newer rice cooks more quickly.
- If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
- Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
- When the rice is tender, stir in the Parmesan and the parsley.
Nutrition Facts : Calories 629, Fat 20.4, SaturatedFat 5.9, Cholesterol 42.7, Sodium 234.9, Carbohydrate 87.8, Fiber 4.1, Sugar 2, Protein 22.1
BARLEY RISOTTO WITH HAM AND MUSHROOMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
- Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
- Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g
Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams
CARROT AND ZUCCHINI RISOTTO (VEGAN)
I created this recipe to make risotto that was safe for my daughter who is extremely allergic to milk products and who was going through a picky stage on eating vegetables. She had it several times before learning that it had zucchini in it! It is a favorite of our whole family. Adding Parmesan cheese at the table works quite well and makes it great for serving people who are on a Vegan diet, a dairy-free diet, or a weight-loss diet. 1 serving is 5 Weight Watchers points and is large. Thanks to Mallina Cashew whose Recipe #32295 Magnificent 1st Prize Risotto was my starting point for this recipe.
Provided by Katie in Atlanta
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
- In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
- Heat oil in a very large skillet (12 inch diameter at least).
- Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
- Add the Arborio rice and stir for a few minutes.
- Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
- Add pepper to taste.
- Stir the risotto until most of the liquid is absorbed.
- Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
- Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
- Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 298.3, Fat 2.2, SaturatedFat 0.4, Sodium 39.3, Carbohydrate 58.4, Fiber 3.4, Sugar 4.2, Protein 5.3
RISOTTO WITH ZUCCHINI AND PARMESAN
Make and share this Risotto With Zucchini and Parmesan recipe from Food.com.
Provided by JackieOhNo
Categories Short Grain Rice
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 7
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, HAM, BASIL AND RICOTTA FRITTERS
Make and share this Zucchini, Ham, Basil and Ricotta Fritters recipe from Food.com.
Provided by OzLolly
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the flour, eggs, butter, milk, salt and pepper in a large bowl.
- Fold through the ricotta, basil, ham and zucchini.
- Heat 2 tablespoons of oil in a small, non-stick frypan over medium heat.
- Add half of the mixture to the pan and cook for about 4 minutes each side. Set aside.
- Repeat with 2 tablespoons of oil and the rest of the mixture.
- Cut into wedges to serve.
Nutrition Facts : Calories 577.6, Fat 25.4, SaturatedFat 13.6, Cholesterol 264, Sodium 792.6, Carbohydrate 55.2, Fiber 2.8, Sugar 3, Protein 31
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