ZUCCHINI RISOTTO RECIPES

RISOTTO WITH ZUCCHINI AND PARMESAN RECIPE - FOOD.COM

Risotto With Zucchini and Parmesan Recipe - Food.com image

Make and share this Risotto With Zucchini and Parmesan recipe from Food.com.

Total Time 50 minutes

Prep Time 50 minutes

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter
2 medium zucchini, cut into 3/8x1-inch sticks
3 cups chicken stock (approximately)
1 large onion, chopped
3/4 cup arborio rice
salt & freshly ground black pepper, to taste
2/3 cup freshly grated parmesan cheese (preferably imported)

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.

Nutrition Facts : Calories 757.9, FatContent 32.2, SaturatedFatContent 18.2, CholesterolContent 85.9, SodiumContent 1196.2, CarbohydrateContent 86.5, FiberContent 5.3, SugarContent 14.1, ProteinContent 30.1

ZUCCHINI RISOTTO RECIPE | RECIPE - RACHAEL RAY SHOW

Zucchini Risotto Recipe | Recipe - Rachael Ray Show image

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

Ingredients

2 quarts vegetable stock
1 ½ to 2 teaspoons saffron threads
2 large curls each orange peel and lemon peel
remove the colored part of the peel only
not the white pith
6 tablespoons EVOO
2 small zucchini
finely chopped - if large
halved lengthwise and scrape the seeds away before chopping
Salt
1 tablespoon Calabrian chili paste
or ½ to 1 teaspoon crushed red pepper flakes
1 onion
finely chopped
4 cloves garlic
finely chopped
3 cups Arborio or Carnaroli rice
1 ½ cups white wine (? bottle)
6 tablespoons butter
cut into small pieces
1 ½ cups freshly grated Parmigiano or Pecorino Romano or a combo
Juice of 1 lemon
or juice of ½ orange
Fresh mint and finely chopped fresh flat parsley
to serve

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

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Total Time 1 hours 0 minutes
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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!
From jamieoliver.com
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Calories 505 calories per serving

1. Peel the onion and garlic, trim the celery and finely chop all three. Place a large saucepan over a medium-low heat.
2. 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.
3. Trim the courgettes, slice lengthways into quarters, then chop into small ½cm chunks and put to one side.
4. 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.
5. Pick and reserve the basil leaves, then add the stalks to the pan of stock. Finely grate the Italian hard cheese.
6. Once the vegetables are very soft but not browned, add the rice to the pan.
7. 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.
8. 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!
9. 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.
10. Finely chop the basil leaves and the chilli (deseed the chilli if you prefer a milder heat).
11. 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.
12. Take the pan of risotto off the heat. Tear the mozzarella balls into pieces and stir into the pan with half the basil.
13. 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.
14. Divide the risotto between four plates, scatter over the remaining cheese, basil and the fresh chilli, then tuck in!

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