ZUCCHINI TOMATO RISOTTO
Steps:
- In a medium to large Dutch oven or heavy bottomed pot, heat 2 tablespoons of the olive oil over medium high heat. Once hot, add mushrooms and cook three minutes.
- Add shallots and cook two more minutes.
- Add remaining oil and lower heat to medium heat.
- Once hot, add rice and stir and cook for two minutes.
- Add garlic, oregano, salt, pepper and pepper flakes and cook one minute.
- Add sun-dried tomatoes and cook one more minute.
- Add wine to deglaze and lower heat to medium low.
- Add the shredded zucchini as well as the canned diced tomatoes with juice and stir.
- Cook until most of the liquid from the tomatoes and squash have been absorbed then start adding half a cup of stock at a time, letting each addition get absorbed before adding the next.
- Keep adding the stock in half cup increments until all four cups have been used and the rice is tender. Total cook time from the first step to tender rice is about 30-35 minutes total.
- Remove from heat and stir in the basil, parsley and Parmesan.
- Serve with additional Parmesan cheese over each portion.
Nutrition Facts : ServingSize 1 portion, Calories 254 calories, Sugar 5.8 g, Sodium 899.9 mg, Fat 13.2 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 12.5 g, Cholesterol 14.4 mg
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
VEGAN COURGETTE RISOTTO
This fresh vegan one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg
Provided by Silvana Franco
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 406 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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- Blitz the tomatoes in a food processor until smooth, then pour into a saucepan with the stock and bring to the boil and keep it simmering gently while you make the risotto.
- Heat the olive oil in a large frying pan and gently fry the sliced onion and courgette (if not grilling) over a low-medium heat until translucent, about 5 minutes.
- Add the garlic to the pan and cook for 1 more minute, then add the risotto rice and allow to cook for 2 minutes before adding the wine. Let it cook for a minute or two until the wine has evaporated, then add a ladleful of the tomato-stock mixture. Allow the rice to totally absorb the stock, stirring frequently, before adding another ladleful of stock. Repeat until all the tomato and stock mixture has been used up (usually takes about 30 minutes).
- If you want the courgette to have a bit more flavour, I like to grill it by heating a griddle pan (grill pan - ideally cast iron) over high heat and brushing the courgette slices with a little olive oil, then grilling in the pan until charred with grill lines across each slice. Stir them through the cooked risotto before serving with plenty of freshly grated Parmesan, a handful or two of basil leaves (or a spoonful of pesto), and a decent grind of black pepper.
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