Lemon Basil Risotto With Zucchini And Fava Beans Recipes

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FRESH FAVA BEAN AND SHRIMP RISOTTO

This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer, main course

Time 1h15m

Yield Serves four generously

Number Of Ingredients 11



Fresh Fava Bean and Shrimp Risotto image

Steps:

  • Prepare the fava beans, and set aside.
  • Shell the shrimp and de-vein if necessary. Retain the shells. Salt the shrimp lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with five cups water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partially covered for 30 minutes. Strain and add to the chicken stock or water. Taste and add enough salt to make a well-seasoned broth. Bring to a simmer in a saucepan.
  • Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion (or leek). Cook, stirring, until it softens, three to five minutes. Add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
  • Stir in the wine, and cook, stirring, over medium heat. The wine should bubble but not too quickly. When it has just about evaporated, stir in a ladleful or two of the simmering stock, just enough to cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Continue to cook for 20 minutes, stirring not too fast and not too slowly, and adding more stock whenever the rice is almost dry.
  • Taste a bit of the rice. It should be slightly al dente. Stir in more stock to cover, and add the favas and the shrimp. Cook, stirring, for another five to 10 minutes until the shrimp are pink and cooked through but still moist (this will depend on the size of the shrimp) and the favas are bright. Stir in the parsley and another small ladle of stock. Remove from the heat, add pepper, stir for a few seconds and serve.

Nutrition Facts : @context http, Calories 736, UnsaturatedFat 9 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 20 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 1667 milligrams, Sugar 26 grams, TransFat 0 grams

2 pounds fava beans, shelled and skinned
1 pound medium shrimp, in the shell large shrimp wil work, but not giant ones
1 quart chicken stock, vegetable stock or water
Salt to taste
2 tablespoons extra virgin olive oil, or 1 tablespoon unsalted butter and 1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion or leek
1 1/2 cups arborio or carnaroli rice
2 large garlic cloves, green shoots removed, minced
1/2 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground pepper to taste

BAKED RISOTTO WITH LEMON, ZUCCHINI & BASIL

Make and share this Baked Risotto With Lemon, Zucchini & Basil recipe from Food.com.

Provided by English_Rose

Categories     Short Grain Rice

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9



Baked Risotto With Lemon, Zucchini & Basil image

Steps:

  • Heat the oven to 350°F
  • Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes.
  • Stir in the zucchini and rice, coating everything in oil and cook for a few more minutes.
  • Add the stock, lemon juice and cheese, cover and bake for 30 minutes.
  • Serve sprinkled with the lemon zest and basil.

Nutrition Facts : Calories 224.8, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.3, Sodium 131.6, Carbohydrate 34.5, Fiber 2.5, Sugar 1.1, Protein 6.4

4 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
1 lb zucchini, sliced
1 lb arborio rice
5 1/4 cups vegetable stock, simmering
2 lemons, zested and juiced
3 1/2 ounces parmesan cheese, grated
2 tablespoons basil, roughly chopped

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



Zucchini Risotto image

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

7 cups vegetable or chicken stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
½ medium zucchini, thinly sliced with a vegetable peeler
10 sun-dried tomatoes, softened and chopped
1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan (or mozzarella) cheese
1 tablespoon chopped fresh basil leaves, or to taste
freshly ground black pepper to taste

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