Summertime Risotto Recipes

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SUMMERTIME RISOTTO (RISOTTO ALL'ESTATE)



Summertime Risotto (Risotto All'estate) image

Make and share this Summertime Risotto (Risotto All'estate) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil, divided
1/2 onion, diced
2 medium zucchini, diced
2 garlic cloves, minced
6 cups chicken broth
2 cups arborio rice
8 fresh basil leaves, cut into thin strips
salt
fresh ground black pepper
4 ounces fresh mozzarella cheese, drained and diced
1/2 cup grated parmesan cheese

Steps:

  • Heat ¼ cup olive oil in a 2 quart saucepan over low heat.
  • Add in the onion and saute slowly until soft.
  • Add in the zucchini and garlic, briefly saute over medium heat until the garlic gives off it aroma.
  • Heat the broth in another pan until it is very hot; turn off the heat, but keep the broth hot.
  • Add the rice to the zucchini mixture and, stirring constantly with a wooden spoon, saute until the rice is opaque and makes a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
  • Add the hot broth to the rice one ladleful at a time, stirring frequently.
  • The rice should cook very slowly over low heat.
  • Wait until the liquid is absorbed before adding the next ladleful of broth.
  • Midway in the cooking time, add the basil and salt and pepper to taste.
  • When the risotto is al dente, add the mozzarella, the remaining 2 tablespoons olive oil, and the parmesan cheese.
  • Turn off the heat and stir vigorously until all the oil and cheese are absorbed; serve immediately.

Nutrition Facts : Calories 757.5, Fat 32.9, SaturatedFat 9.4, Cholesterol 33.4, Sodium 1525.6, Carbohydrate 86.9, Fiber 4.1, Sugar 3.8, Protein 26.3

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