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.
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
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
PARMESAN-CARROT RISOTTO
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a saucepan, bring broth and 2 cups water to a bare simmer over medium.
- In a large saucepan, melt 1 tablespoon butter over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
- Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
- Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.
Nutrition Facts : Calories 385 g, Fat 8 g, Fiber 4 g, Protein 11 g
CARROT AND ZUCCHINI RISOTTO (VEGAN)
I created this recipe to make risotto that was safe for my daughter who is extremely allergic to milk products and who was going through a picky stage on eating vegetables. She had it several times before learning that it had zucchini in it! It is a favorite of our whole family. Adding Parmesan cheese at the table works quite well and makes it great for serving people who are on a Vegan diet, a dairy-free diet, or a weight-loss diet. 1 serving is 5 Weight Watchers points and is large. Thanks to Mallina Cashew whose Recipe #32295 Magnificent 1st Prize Risotto was my starting point for this recipe.
Provided by Katie in Atlanta
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
- In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
- Heat oil in a very large skillet (12 inch diameter at least).
- Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
- Add the Arborio rice and stir for a few minutes.
- Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
- Add pepper to taste.
- Stir the risotto until most of the liquid is absorbed.
- Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
- Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
- Serve with Parmesan cheese if desired.
Nutrition Facts : Calories 298.3, Fat 2.2, SaturatedFat 0.4, Sodium 39.3, Carbohydrate 58.4, Fiber 3.4, Sugar 4.2, Protein 5.3
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