RISOTTO WITH ASPARAGUS
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
- Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
- Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
- Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.
SPRING RISOTTO WITH PEAS AND ZUCCHINI
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
- Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
- Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
Nutrition Facts : Calories 347 g, Fat 8 g, Fiber 3 g, Protein 11 g
OOZY COURGETTE RISOTTO
This is the coming together of three beautiful ingredients - mozzarella, basil and courgette - to make an oozy, cheesy, scrumptious risotto. White wine gives any risotto a beautiful depth of flavour, but don't worry if you haven't got any, swap in the same amount of extra stock instead - it will still taste fantastic. This recipe includes two of your 5-a-day, so it's comfort food that still delivers on the nutrition front - you've got to love it!
Provided by Jamie Oliver
Categories Mains Dinner Party Italian Courgette One-pan recipes Pasta & risotto
Time 40m
Yield 4
Number Of Ingredients 13
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!
Nutrition Facts : Calories 505 calories, Fat 17.6 g fat, SaturatedFat 10 g saturated fat, Protein 22 g protein, Carbohydrate 64.1 g carbohydrate, Sugar 4.9 g sugar, Sodium 0.7 g salt, Fiber 2.3 g fibre
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
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
CREAMY ITALIAN ZUCCHINI RISOTTO
Creamy Italian Zucchini Risotto, a creamy Risotto made with Zucchini, herbs, cream,freshly grated Parmesan. The perfect Italian Main Dish.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h5m
Number Of Ingredients 14
Steps:
- In a medium size pan add olive oil, zucchine, onion, garlic, oregano, parsley, salt and 1/4 cup water, cook uncovered over medium low heat, stirring occasionally until the zucchini are tender (and a little golden) and water has evaporated, (approximately 15-20 minutes, after about 15 minutes if there is still a lot of water remaining turn heat up a little), when done, remove from heat and with a fork coarsely mash the zucchini mixture.
- In a large pot add the broth and heat until hot.
- Meanwhile, in a large pan on medium low heat melt the butter, add the rice and stir to combine, cook on medium heat for 30-45 seconds, then add continuously one cup at a time** the broth as it evaporates and the rice cooks, (this can take up to 30 minutes) stirring often.
- When rice is cooked make sure that it remains slightly moist and creamy, lower heat to very low, gently fold in the zucchini mixture (taste for salt, add if necessary). Remove from heat, gently fold in a tablespoon of butter and parmesan cheese until combined, add the cream, mix gently together, serve immediately with extra freshly grated parmesan cheese and fresh parsley if desired. Enjoy!
- **add the liquid a cup at a time (because you may not need all the liquid listed if your rice cooks quicker) and there should be a little liquid remaining in the rice when you add more liquid because you don't want the rice to stick to the pan.
Nutrition Facts : Calories 406 kcal, Carbohydrate 56 g, Protein 6 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 216 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
CREAMY COURGETTE RISOTTO
This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be
Provided by Sarah Cook
Categories Main course
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
RACH'S ZUCCHINI RISOTTO FROM NEW COOKBOOK "RACHAEL RAY 50"
This creamy, cheesy Zucchini Risotto from Rach's newest cookbook, "Rachael Ray 50," gets a kick from saffron, citrus, and smoky chili paste.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- In a large sauce pot over medium-low heat, warm the vegetable stock
- Add the saffron, orange peel, and lemon peel
- Heat a skillet over medium-high heat
- Add 3 tablespoons EVOO, 3 turns of the pan
- Then add zucchini and cook for 2 to 3 minutes, until lightly browned and tender-crisp
- Season with salt and add the chili paste to taste
- Toss to combine and remove from the heat
- Heat a large round-bottomed pan over medium-high heat
- Add the remaining 3 tablespoons EVOO, 3 turns of the pan
- Add the onion and sweat for 2 to 3 minutes until softened
- Add garlic, stir in the rice, and cook for 1 minute more
- Add the wine and let it get fully absorbed
- Begin adding the stock a few ladles at a time, each time vigorously stirring with a wooden spoon or risotto spoon (hollow in the middle)
- Once you begin adding stock, the risotto will cook in about 18 to 20 minutes to al dente
- In the last few minutes, after adding the last few ladles of stock, stir in butter, cheese, and zucchini
- Finish with the citrus juice
- Season to taste with salt
- Top with mint and parsley
SHRIMP AND ZUCCHINI RISOTTO
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook for about 15 minutes. (I do not cook the zucchini with the risotto, as it would get too soft; by sauteing it on a higher flame I'm able to achieve a different texture, and I like it much better when added to the rice.) Remove the zucchini to a plate and reserve. Heat 1 tablespoon olive oil and 1 tablespoon butter in a second large skillet over medium-high heat until the butter is melted and foamy. Add the shallots and saute until tender, about 3 minutes. Add the rice and cook, stirring, to toast it. Stir in 1 cup wine, reduce the heat to a medium-low simmer and let the alcohol evaporate for about 3 minutes. Stir the rice constantly; do not get distracted and let it become dry. As the liquid gets absorbed, begin adding the vegetable broth, one ladle at a time.
- Meanwhile, as your risotto is cooking and while you are stirring, heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in a medium skillet. When the butter is melted, add the shrimp and sprinkle with salt and pepper. Add about three-quarters of the parsley and remaining 1/4 cup wine. Cook over medium heat for about 3 minutes, and when the shrimp turn bright pink remove from the heat and set aside. Do not discard the juice.
- Once the risotto has cooked for 20 to 25 minutes, and as your vegetable broth is almost finished, start tasting the rice and feel its consistency. If it needs more time on the stove, you can ladle in some warm water to keep it going a few minutes more. Stir in a couple tablespoons of cheese, if using. (Italians do not like to see cheese and fish together, so I use Parmesan almost as a seasoning while I cook the rice.)
- If you've done everything right, this is the moment to stir in the already browned zucchini and the cooked shrimp; the sauce from the shrimp will help the risotto gain the final 5 minutes of cooking time without the need of any additional water.
- Ladle the risotto into serving bowls. Sprinkle with the remaining parsley and drizzle with olive oil.
- Wine suggestion for this recipe: Pinot Grigio
SPRING RISOTTO WITH PEAS AND ZUCCHINI
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.
Provided by Miss Banana
Categories Long Grain Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
- Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
- Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.
Nutrition Facts : Calories 336.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 22.6, Sodium 243.6, Carbohydrate 48.5, Fiber 3.2, Sugar 3.2, Protein 11.3
RISOTTO WITH ZUCCHINI BLOSSOMS AND SAFFRON
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a saucepan, heat the olive oil and saute the red onions until soft, approximately 2 minutes.
- Add the rice and toast for a couple of minutes. Add the white wine and stir until creamy.
- Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. Allow the saffron to steep in the stock for a few minutes. Add the saffron stock to the rice and allow to cook for 15 minutes stirring occasionally.
- To finish the risotto, stir in the butter and Parmesan cheese. Season with salt and pepper and serve.
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.
VEGAN PESTO RISOTTO WITH ROASTED ZUCCHINI
I received a ton of summer squash from my CSA so after some research, I stumbled across this (post punk kitchen adaptation). YUMMY. I like to add lemon to my pesto..lots of lemony goodness!
Provided by lizardstone01
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pesto.
- In a food processor, combine the garlic, pine nuts, basil, yeast , lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.
- Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
- Rissoto:.
- Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
- Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
- Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes of salt and pepper. Reduce heat to medium low.
- Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
- At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
- With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
- To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.
Nutrition Facts : Calories 974.8, Fat 67, SaturatedFat 9, Sodium 313.4, Carbohydrate 74.2, Fiber 7.6, Sugar 5, Protein 13.3
RISOTTO WITH ZUCCHINI, CARROTS AND PARMESAN
Make and share this Risotto with Zucchini, Carrots and Parmesan recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring broth to boil and keep it at a bare simmer.
- In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
- Add rice and cook over moderately-high heat, stirring, for 2 minutes.
- Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
- Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
- Add more stock, ½ cup at a time, in same manner, until rice is al dente.
- Stir in cream and remaining ¼ cup butter.
- Remove from heat and add Parmesan, parsley and basil and season to taste.
- Transfer to a heated serving bowl and serve immediately.
More about "risotto with zucchini food"
LEMON BUTTER RISOTTO WITH ZUCCHINI - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (8)Category Entree, VegetarianCuisine ItalianTotal Time 1 hr
- Bring broth and 1 cup water to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat oil in a large pan over medium-high. Add zucchini and shallots; cook 5 to 6 minutes, stirring occasionally, until zucchini is light golden brown. Stir in garlic, rice, thyme, and salt, and reduce heat to medium-low. Cook, stirring often, until grains start turning translucent, about 3 to 4 minutes.
- Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8 to 10 minutes. Ladle in another 1 cup broth, stirring frequently and allowing liquid to absorb fully before adding more. Continue to add broth in 1 cup increments until rich is al dente and creamy, about 25 to 30 minutes total.
CHEESY ZUCCHINI RISOTTO - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (1)Estimated Reading Time 3 mins
- In a medium saucepan, heat the stock so that its just warmed through and at a VERY minimal simmer. Keep on the heat until needed.
- In a large pot over medium low, heat the butter until just melted and then add in the onion and cook until it is just translucent which is about 8 minutes. Add in the garlic and cook for 1 additional minute.
- Add in the risotto rice, salt, and pepper and let cook for a few minutes, stirring frequently to let the rice get to the point that it’s almost frying and the rice becomes a bit translucent. (this might seem strange but go with it…it gives the rice a nice bite)
- Add in JUST ONE ladle full of the stock and a pinch of salt. Stir to combine and let simmer until most of the liquid has been absorbed.
ZUCCHINI MUSHROOM RISOTTO RECIPE {ONE POT} - …
From cookinglsl.com
Ratings 5Category MainCuisine ItalianTotal Time 25 mins
- In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant.
- Add rice, stir to combine. Add basil. Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently.
- Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently.
ZUCCHINI RISOTTO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Estimated Reading Time 3 mins
- Roughly chop the vegetables and toss them in a stockpot with the herbs and 12 cups (3 l) cold water. Bring to a boil and then turn down to a gentle simmer and cook, uncovered, for 1 hour. Strain the broth. You’ll have more than what you need for this recipe. Pour 6 cups (1 1/2 l) broth back into the stockpot over low heat for the risotto and stash the rest in the fridge or freezer for future soups and stews and, naturally, risottos.
- Use a box grater or food processor to coarsely grate the zucchini. If using zucchini blossoms, roughly chop them.
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SWEET CORN AND ZUCCHINI RISOTTO - BOWL OF DELICIOUS
From bowlofdelicious.com
4.8/5 (6)Total Time 40 minsCategory MainCalories 465 per serving
- Put chicken or vegetable stock in a medium pot. Add the corn cobs (minus the kernels) to it (skip this if you are using frozen corn). Bring to a boil, turn heat down to keep hot throughout the recipe over very low heat.
- Meanwhile, heat olive oil (2 tablespoons) in a large, deep, heavy skillet, pot, or dutch oven over medium-high heat.
SUMMER RISOTTO WITH ZUCCHINI ... - ITALIAN FOOD FOREVER
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- Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat.
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- If using fresh corn from the cobs, place the broth and stripped corn cobs in a pot over high heat (break the cobs in half if needed). Once the broth comes to a boil, reduce the heat to low and cook for 5 minutes. Then turn off the heat, remove the cobs and set aside to cool. Cover the broth and keep warm on the stove. (If using canned or frozen corn just heat up the broth and keep warm).
- Heat the oil in a pot or sauté pan over medium heat. Add the onion and a pinch of salt, and sauté until tender, about 5 minutes. Add the rice and sauté another 2 minutes, stirring constantly. Add the garlic and cook for another 30 seconds, continue stirring. Pour in the wine and stir until almost evaporated.
- While the risotto cooks, heat the oil over medium-high heat. Add the zucchini and a pinch of salt and sauté for 2 minutes until slightly tender. Cut the kernels off the pre-cooked corn cobs. Add to the zucchini and sauté until browned, stirring occasionally, about 5 minutes. (Add additional minced garlic or onions and seasonings if you like).
- Once your risotto is creamy and al dente, stir in the vegan parmesan cheese, roasted zucchini, and corn. Season to taste with salt and pepper as needed. Garnish with sliced scallions and fresh basil or other herbs you like. Serve warm and enjoy!
ZUCCHINI RISOTTO (DAIRY FREE, VEGAN OPTION) - SIMPLY WHISKED
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5/5 (2)Total Time 40 minsCategory SidesCalories 232 per serving
- Add broth – a 1/2 cup at a time – allowing each addition be fully absorbed before adding the next, stirring frequently.
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From andreasrecipes.com
Reviews 19Category Side DishCuisine ItalianTotal Time 1 hr
- In the 3-quart sauce pan, heat 1/4 cup olive oil over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic and sauté over medium heat for 2 to 3 minutes. Add the rice and stir until the rice is translucent, about 1 to 2 minutes.
- Reduce temperature to low. Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Midway during cooking, add the basil and salt and pepper to taste. Continue cooking until all the broth has been added.
- Test the risotto to make sure it’s al dente, but not too hard. If it’s still a little crunchy, add a ladleful of water and continue stirring. When risotto is ready, remove from heat and stir in the remaining 2 tablespoons of olive oil and the Grana Padano cheese. Serve immediately.
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Servings 12Total Time 40 minsCategory Short Grain RiceCalories 225 per serving
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From pbs.org
Estimated Reading Time 1 min
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From byandreajanssen.com
Ratings 10Calories 756 per servingCategory Dinner
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From itsavegworldafterall.com
Ratings 1Category Dinner, Main CourseCuisine American, ItalianTotal Time 1 hr
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From boileddinner.com
4.6/5 Servings 4Cuisine ItalianCategory Main Course
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From tfrecipes.com
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