Summertimerisottorisottoallestate Recipes

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

Ingredients

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

SUMMERTIME RISOTTO

Summertime Risotto image

Provided by Patricia Yeo

Categories Rice Vegetable Sauté Low Fat Scallop Summer Healthy Self

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 pint cherry tomatoes
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1 lb arborio rice
1 cup dry white wine
2 to 3 cups nonfat chicken broth
2 tbsp light butter
6 tbsp grated Parmesan
18 sea scallops
1 bunch parsley, chopped (optional)

Steps:

Tomatoes
Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour. Puree tomatoes in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside to cool.
Zucchini
Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.
Risotto
Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in tomato puree, butter and cheese. Set aside.
Scallops
Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.

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