Zucchini Tomato Risotto Recipes

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

Ingredients

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

ZUCCHINI AND TOMATO RISOTTO

Categories Low Fat Vegetarian Boil

Yield 4 people

Number Of Ingredients 10

ZUCCHINI AND TOMATO RISOTTO image

Steps:

1. Bring stock to a boil in a medium stock pot, then reduce heat to a low simmer. 2. 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. 3. 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.

Ingredients

8 cups vegetable or chicken stock or hondashi stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, or a medium grain rice, uncooked
1 medium zucchini, thinly sliced with a microplane or cheese slicer
8 oz of tomatoes, diced
1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan (or mozzarella) cheese
1 tablespoon chopped fresh basil leaves, or to taste (optional)
freshly ground black pepper to taste

More about "zucchini tomato risotto recipes"

ZUCCHINI AND TOMATO RISOTTO — RECIPE | KOTáNYI

Web 1 Slice one zucchini, then roughly grate the other. Cut the cherry tomatoes in half. Peel and finely chop the onion and garlic. 2 Sweat the onion and …
From kotanyi.com

Slice one zucchini, then roughly grate the other. Cut the cherry tomatoes in half. Peel and finely chop the onion and garlic.
Sweat the onion and garlic in a pan with 2 tbsp. of olive oil. Add the risotto rice and Kotányi Turmeric seasoning mix and fry for a few seconds. Use the white wine to immediately deglaze the pan and season with a good pinch of salt and pepper. Add the grated zucchini and half the cherry tomatoes.
Pour in the water and allow to simmer for around 20 minutes. Pour in some more water if necessary.
Grate the Parmesan. Toast the pine nuts in a dry pan until golden brown and put to one side. In the same pan, heat up 1 tbsp. of olive oil and briefly fry the sliced zucchini and the rest of the cherry tomatoes. Season with salt and pepper.

Zucchini Tomato Risotto Recipes

ZUCCHINI RISOTTO

ZUCCHINI AND TOMATO RISOTTO

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