Balsamic Tomato Parmesan Risotto With Basil Oil Zucchini Recipes

ZUCCHINI TOMATO RISOTTO

Steps:

• In a medium to large Dutch oven or heavy bottomed pot, heat 2 tablespoons of the olive oil over medium high heat. Once hot, add mushrooms and cook three minutes.
• Add shallots and cook two more minutes.
• Add remaining oil and lower heat to medium heat.
• Once hot, add rice and stir and cook for two minutes.
• Add garlic, oregano, salt, pepper and pepper flakes and cook one minute.
• Add sun-dried tomatoes and cook one more minute.
• Add wine to deglaze and lower heat to medium low.
• Add the shredded zucchini as well as the canned diced tomatoes with juice and stir.
• Cook until most of the liquid from the tomatoes and squash have been absorbed then start adding half a cup of stock at a time, letting each addition get absorbed before adding the next.
• Keep adding the stock in half cup increments until all four cups have been used and the rice is tender. Total cook time from the first step to tender rice is about 30-35 minutes total.
• Remove from heat and stir in the basil, parsley and Parmesan.
• Serve with additional Parmesan cheese over each portion.

BALSAMIC RISOTTO WITH TOMATOES AND BASIL

Steps:

• Heat the stock: Bring 4 cups of stock to a low simmer in a small pot. Keep the stock warm while making the risotto.
• Add the white wine: Stir in the white wine. The pan will steam up. Let the rice absorb the wine.
• Add balsamic, tomatoes, thyme with last 1/2 cup of stock: When it comes time for that last 1/2 cup of stock to add to the risotto, add it, as well as the balsamic vinegar. Balsamic vinegar can vary in its acidity and intensity. So, add 1 tablespoon to start, and add another tablespoon if you want more of the balsamic flavor. Add half of the cherry tomatoes and add the thyme. Let the tomatoes soften with the cooking of the risotto in those last few minutes.
• Remove from heat, stir in Parm: When the risotto has reached it's "al dente" stage, remove it from heat. Stir in the shredded Parmesan cheese. Sprinkle with pepper.
• Serve: Serve with remaining halved fresh cherry tomatoes and thinly sliced basil on top.

BALSAMIC TOMATO PARMESAN RISOTTO WITH BASIL OIL & ZUCCHINI

Steps:

• • In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.
• • Heat a drizzle of oil in a large pan over medium heat. Add scallion whites; cook until softened, 1 minute. • Add rice and 2 tsp Tuscan Heat Spice (4 tsp for 4 servings). (You'll use the rest of the Tuscan Heat Spice in the next step.) Stir until rice is translucent, 1-2 minutes. • Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and mixture is creamy, 25-30 minutes.
• • Once risotto has cooked 20 minutes, trim and dice zucchini into ½-inch pieces. Halve tomatoes. • Heat 1 tsp basil oil (2 tsp for 4 servings) in a second large pan over medium-high heat. (Save the rest of the basil oil for serving.) • Add zucchini and remaining Tuscan Heat Spice. Cook, stirring, until tender and lightly browned, 4-6 minutes.
• • Add tomatoes and half the vinegar (all for 4 servings) to pan with zucchini. Cook, stirring, until tomatoes have softened, 2-3 minutes. Season with salt and pepper. Turn off heat.
• • Once risotto is done, stir in 1 TBSP butter (2 TBSP for 4 servings) and half the Parmesan (save the rest for serving). Taste and season with salt and pepper.
• • Divide risotto between bowls. Top with veggies, scallion greens, and remaining Parmesan. Drizzle with remaining basil oil to taste and serve.

ZUCCHINI RISOTTO

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.

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

TOMATO AND BASIL RISOTTO

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
• Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.