Ham And Zucchini Risotto Recipes

Steps:

• Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium-low heat.
• Add onion and garlic and cook for 2-3 minutes until onion has softened.
• Add the wine and cook until the liquid is reduced by half.
• This should take 3-5 minutes.
• Add rice, salt pepper and ham and stir to coat evenly.
• Add 2 cups of stock and stir over medium heat until absorbed.
• This should take 5-6 minutes.
• Stir in pumpkin and zucchini.
• Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
• This should take 15-18 minutes from the time you add first stock.
• Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.

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.

Steps:

• Spray pan with oil and heat.
• Cook leek, garlic, celery and ham until leek is soft.
• Add rice and stir until rice is coated.
• Add stock and milk and bring to boil.
• Simmer for 20 minutes or until rice is soft, stirring occasionally.
• Add zucchini and peas, cook another 5 minutes.
• Remove from heat, stir in parsley, cheese and pepper.

Steps:

• Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
• Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
• Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

Steps:

• Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
• Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

Steps:

• Clean and prepare all the vegetables.
• Heat the stock to a simmer and infuse the crumbled saffron in it.
• Meanwhile, heat the oil in a very large skillet.
• Saute the minced shallots, celery and the mushrooms.
• Add the rice and continue sauteing until the rice is opaque.
• If it browns slightly, that's fine.
• Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
• Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
• If you run out of stock before the rice is done you may add a little hot water.
• This will take 20 to 45 minutes, depending on the age of your rice.
• Newer rice cooks more quickly.
• If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
• Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
• When the rice is tender, stir in the Parmesan and the parsley.