Baked Risotto With Lemon Zucchini Basil Recipes
LEMON-BASIL RISOTTO WITH ZUCCHINI AND FAVA BEANS
Provided by Celia Barbour
Categories dinner, main course
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Remove fava beans from pods. Bring a pot of water to a boil, and submerge beans for 1 minute, then drain and chill in cold water. Slit translucent skin of each bean and discard. Test a bean for tenderness: if hard, simmer for 2 to 8 minutes, until tender. Cover and refrigerate until needed, up to 2 days.
- Pour broth into a saucepan, bring to a simmer and keep warm. Place a heavy-bottomed pot or Dutch oven and a large skillet on stove. Divide butter or oil, garlic and shallots between the two pans.
- Place Dutch oven over medium heat and sauté garlic and shallots until translucent. Add rice and stir for 2 minutes. Add wine and lemon zest and continue stirring until all the wine is absorbed. Begin stirring in the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Meanwhile (after about the second ladleful of broth), place skillet over medium-high heat. Stir until garlic is light gold. Add zucchini and sauté 2 to 3 minutes. Remove from heat and set aside.
- When most of the broth is incorporated, taste rice; it should be creamy with a slightly firm center. Remove from heat and mix in cheese. Cover and allow to rest for 1 minute. Meanwhile, return zucchini mixture to medium heat. Add favas and season with salt and pepper to taste. Stir just until mixture is warm, then remove from heat.
- Add half the basil to zucchini and mix gently. Stir remaining basil and lemon balm or lemon juice into risotto. Place a portion of each on plates and serve immediately.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 14 grams, Fiber 13 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 1376 milligrams, Sugar 16 grams, TransFat 0 grams
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
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
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