ZUCCHINI RISOTTO
This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.
Provided by LitleLisa1
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 71.2 g, Cholesterol 9.5 mg, Fat 4.1 g, Fiber 3.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 699.2 mg, Sugar 5.9 g
RISOTTO AL ZAFFERANO
Make and share this Risotto Al Zafferano recipe from Food.com.
Provided by MsPia
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock to a low simmer in a medium pot.
- Heat olive oil in a medium saucepan over medium heat for 1 minute.
- Cook onion until translucent, about 3 minutes.
- Add rice and a pinch of salt. Saute until rice is translucent, 1 to 2 minutes.
- Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine.
- Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next ladleful.
- Cook until rice is 'al dente' and mixture is a little loose. Stir in butter. Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes.
- Divide among 4 bowls. Garnish each with cheese shavings, if desired.
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