Tomato Courgette Risotto Recipes
TOMATO & COURGETTE RISOTTO
Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
- Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.
Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
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
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
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