TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
CREAMY COURGETTE RISOTTO
This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be
Provided by Sarah Cook
Categories Main course
Time 55m
Number Of Ingredients 10
Steps:
- Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
- Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.
- Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.
Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
More about "tomato courgette risotto recipes"
TOMATO RISOTTO | RICARDO
From ricardocuisine.com
5/5 (53)Total Time 1 hr 5 minsCategory Main DishesCalories 723 per serving
- In a saucepan over medium-high heat, brown the garlic in the oil. Add the tomatoes and bring to a boil, then simmer for about 10 minutes or until the they develop an orange hue (see note). Add the broth. Off the heat, purée the mixture with an immersion blender. Return to a boil. Season with salt and pepper. Keep warm.
- In a saucepan over medium-high heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
ZUCCHINI TOMATO RISOTTO - A FAMILY FEAST®
From afamilyfeast.com
5/5 (1)Total Time 50 minsCategory Side DishCalories 254 per serving
- Place a strainer over a medium bowl or container and pour the two cans of Zucchini and Tomato Sauce as well as Diced Tomatoes into the strainer, reserving the liquid. With a spoon, keep stirring gently until all liquid has drained into bowl. Reserve zucchini and tomatoes in a separate bowl and set aside.
- Add one cup of the stock to the reserved tomato liquid and reserve the rest of the stock for later in the recipe.
- In a medium to large Dutch oven or heavy bottomed pot over medium heat, place oil and shallots and sauté for two minutes. Add garlic and marjoram and stir. Cook for one minute. Add rice and cook for two more minutes stirring often.
- Add the wine and sun dried tomatoes and stir until all liquid has been absorbed. Add half the tomato-stock liquid and cook, stirring frequently until liquid has been absorbed. Add second half of tomato liquid and cook and stir until liquid has been absorbed. Add remaining 2 cups of stock ¼ cup at a time, stirring and letting liquid absorb before adding more, until all the stock has been used. (The whole process from the time the rice was added is about 30 minutes.) Test the rice for doneness. It should be al dente. Add in reserved zucchini, tomatoes, Parmesan and pepper and heat just to hot.
CREAMY COURGETTE AND SUNDRIED TOMATO RISOTTO
From veganuary.com
RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY TOMATO RISOTTO - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
OOZY COURGETTE RISOTTO | JAMIE OLIVER
From jamieoliver.com
COURGETTE RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VEGAN TOMATO & ROASTED VEGETABLE RISOTTO - WALLFLOWER …
From wallflowerkitchen.com
TOMATO RISOTTO WITH COURGETTES - SIMPLE AND CREAMY - ADD SOME …
From addsomeveg.com
Servings 4Total Time 45 minsEstimated Reading Time 4 mins
- Blitz the tomatoes in a food processor until smooth, then pour into a saucepan with the stock and bring to the boil and keep it simmering gently while you make the risotto.
- Heat the olive oil in a large frying pan and gently fry the sliced onion and courgette (if not grilling) over a low-medium heat until translucent, about 5 minutes.
- Add the garlic to the pan and cook for 1 more minute, then add the risotto rice and allow to cook for 2 minutes before adding the wine. Let it cook for a minute or two until the wine has evaporated, then add a ladleful of the tomato-stock mixture. Allow the rice to totally absorb the stock, stirring frequently, before adding another ladleful of stock. Repeat until all the tomato and stock mixture has been used up (usually takes about 30 minutes).
- If you want the courgette to have a bit more flavour, I like to grill it by heating a griddle pan (grill pan - ideally cast iron) over high heat and brushing the courgette slices with a little olive oil, then grilling in the pan until charred with grill lines across each slice. Stir them through the cooked risotto before serving with plenty of freshly grated Parmesan, a handful or two of basil leaves (or a spoonful of pesto), and a decent grind of black pepper.
COURGETTE RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
ROASTED TOMATO RISOTTO WITH COURGETTE AND LEMON RECIPE
From waitrose.com
71 TOMATO RECIPES THAT TASTE EXACTLY LIKE SUMMER | EPICURIOUS
From epicurious.com
TOMATO RISOTTO - WHAT'S GABY COOKING
From whatsgabycooking.com
TOMATO & COURGETTE RISOTTO – CASSIE'S KITCHEN
From cassies.kitchen
COURGETTE AND TOMATO RISOTTO – MODERN GARDENING
From moderngardening.co.uk
SUMMER RISOTTO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RISOTTO WITH TOMATO SAUCE, MY NONNA’S RECIPE - LA …
From lacucinaitaliana.com
ZUCCHINI & SUN-DRIED TOMATO RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
TOMATO RISOTTO WITH CHARGRILLED VEGGIES - CRUNCH & CREAM
From crunchandcream.com
TOMATO RISOTTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
You'll also love