Zucchini Tomato Risotto Food

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.

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.

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.