Risotto with zucchini

First of summer, the peak of harvesting young zucchini. Although America is the birthplace of zucchini, zucchini took root in the Ancient World and is perfect for risotto with vegetables.

In Italy, zucchini appeared in the Columbus era, but for a very long time it was used only for decorative purposes. But when the Italians tried this vegetable, they even began to eat the flowers. Green zucchini and their variegated and multi-colored relatives, called zucchini, were also eaten. In Italian, zucchini is zucca, zucchine (zucchini).

Zucchini has a neutral taste, so it mixes amazingly with almost all foods. Zucchini risotto is a very common dish, like my other risotto recipes.

Risotto with zucchini turns out especially tasty and tender if the zucchini is still very young with a catchy greenish skin and completely unformed seeds.

Ingredients for zucchini risotto

Rice (arborio) 1 cup
Zucchini 1 piece
Carrot 1 piece
Parmesan 2 tbsp. l.
Garlic 2-3 cloves
Basil (greenish) 1-2 sprigs
Olive oil 3 tbsp. l.
Salt, dark pepper, sugar Spices

How to cook risotto with zucchini

You need the freshest and youngest zucchini, almost straight from the garden. With beautiful green skin. Then you don't need to peel the zucchini, just trim the ends and cut the zucchini into cubes. The seeds in the zucchini have not yet formed, and the zucchini risotto will turn out tender.

Arborio, zucchini and carrots for risotto

Flavor olive oil with garlic

Fry carrots in oil until soft

Add diced zucchini

Add arborio rice and stir

Cook risotto until rice is done

Sprinkle risotto with grated Parmesan cheese

Risotto with zucchini, tomatoes and other ingredients. Several dish options

Be sure to try making zucchini risotto. The dish turns out tender, healthy and indescribably delicious. The article presents several recipes. Choose any of them and proceed to the practical part. And we want success in the kitchen for you!

general information

Zucchini has a neutral taste. Therefore, it mixes perfectly with almost all products. You can use it to make soups, salads and even desserts.

Now we have risotto on the menu. For this dish, we recommend using young zucchini with bright green skin. There are no seeds in it, which means there is no need to waste time removing them.

Risotto with zucchini: recipe with photos (step by step)

garlic – 1 clove is enough;
medium zucchini;
spices (a little sugar, white pepper, salt);
greenish basil - a couple of sprigs;
one carrot;
30 g parmesan;
rice (arborio) – 1 cup;
3 tbsp. l olive oil.

Detailed instructions}

Step No. 1. All the ingredients that the zucchini risotto contains should be on the table. What's next? We take zucchini, preferably young. It doesn't need to be cleaned. Just wash, trim the ends and chop into cubes.

Step No. 2. Pour olive oil into the saucepan. We also put garlic there, crushed with a knife. Lightly fry. Remove the garlic from the oil and throw it in the trash. He accomplished his main goal. We are talking about flavoring the oil.

Step #3. Peel the carrots and wash them in running water. Then we pass it through a grater with large holes. Place in a heated frying pan. Add 1 teaspoon of white sugar. Fry for 2-3 minutes. Add zucchini cubes. Salt. Sprinkle with white pepper.

Cooking risotto with minced meat and zucchini

tomato sauce – 2-4 tbsp. l;
refined oil;
medium onion;
rice of any shape - ½ cup;
seasoning for pilaf;
minced meat – about 200-300 g;
medium zucchini;
one carrot.

Practical part

We wash all the vegetables we have and peel them. If you use baby zucchini, just remove the ends.
Grind the carrots using a grater. The onion can be finely chopped with a knife.
Heat up the frying pan. We put onions and carrots there. Fry using oil.
Place the washed rice into a bowl. Fill with boiling water. Cover with a plate. Let our rice steam well.
Chop the zucchini into cubes. Place in a frying pan containing onions and carrots. Simmer the vegetables until they release their juice. Then add minced meat and steamed rice. Pour over tomato sauce. Salt. Sprinkle with special seasoning.
Risotto with zucchini is cooked at low heat. The rice should completely absorb the vegetable juice. When the mass in the pan becomes crumbly, you can turn off the heat. The dish is ready to be served and served again.

Risotto with zucchini and tomatoes: a recipe from Italian housewives

1/3 cup each of grated Parmesan cheese and dry snow-white wine;
medium onion;
one lemon;
vegetable broth - no more than 4 glasses;
green onions;
medium zucchini;
250-300 g Cherry tomatoes;
spices;
refined oil – 4 tbsp. l;
rice (arborio) – 200 g.

Manufacturing process

Place the young zucchini, chopped into cubes, into a heated frying pan. Fry until golden brown. Transfer to a plate.
In the vacated frying pan, fry the onion cubes. As soon as it is covered with a golden crust, immediately pour in the rice. Fry these ingredients for 1-2 minutes. Don't forget to stir with a spatula.
We prepare true Italian risotto with zucchini. The recipe includes the use of wine. Pour it into the frying pan where the onions and rice are. What will be our next actions? As the grains of rice absorb the wine, pour in 0.5-1 cup of broth. Reduce the heat to low. Add broth (1/2 cup at a time) as it is absorbed.
When the rice is half cooked, add lemon zest to the dish. After half an hour, you can add zucchini cubes and cherry tomato halves into the pan. Salt. Pour lemon juice and sprinkle with spices. Mix the ingredients. All that remains is to heat the contents of the pan, remove it from the heat and distribute it among portioned plates. Don't forget to sprinkle the risotto with grated Parmesan. It turns out to be a very fragrant and satisfying dish.

Finally

The recipes described in the article are suitable for housewives of various ages and culinary experience. If you follow the instructions, any lady will get a good result.

How to cook risotto with zucchini and chicken

In state Italian cuisine, there are a large number of dishes that are popular all over the world and have a huge number of fans.

One of these is risotto with chicken, zucchini and bell pepper, because the combination of these ingredients forms an impeccable flavor composition. By spending a minimum of effort and time on preparing a dish, you can enjoy the unique cuisine of Italy, because it is one of the best in the world.

Choosing rice

It is believed that selecting and preparing rice is not the most difficult task. But this is far from true, because almost all chefs sometimes fail to cope with this task. It is very important that the rice contains a sufficient amount of starch, which should form a delicate sticky mass.

One of the more suitable varieties for risotto is the Arborio variety, which is easy to cook and the quality of the prepared dish will be excellent. It is used in basic recipe variations that do not contain a huge number of manufacturing techniques and special products.

For the most experienced cooks, the Carnaroli variety is unsurpassed. It contains slightly less starch, so when it cools it will not transform into an unpresentable homogeneous mass. Rice is perfect for risotto with the most complex techniques and different ingredients.

The most suitable rice for making this Italian dish is Vialone nano, because it is considered one of the more tender and fragrant. The finished risotto with this rice will be creamy and soft in texture.

Regular zucchini risotto recipe

Ingredients

Rice – 200 g + –
Zucchini – 1 piece + –
Carrots – 1 piece + –
Parmesan – 100 g + –
Chicken broth - after taking rice + –
Garlic – 2 cloves + –
Basil – 3 leaves + –
Olive oil – 50 g + –
Salt and pepper - to taste + –

How to easily create zucchini risotto

First, peel the zucchini and cut it into small cubes.
Fry the garlic cloves in hot olive oil, then remove them.
Peel the carrots and cut them into the same cubes as the zucchini. After that, fry, stirring constantly until soft, adding a pinch of sugar. The process will take about 3 minutes.
Next, add the zucchini cubes, salt and pepper. As a result, they should also become soft.
Then add rice and mix well. Fry the mixture for 4-5 minutes.
Then pour in 100 ml of broth and cook until it is completely absorbed. Then add the liquid a couple more times and leave on the stove until the rice is completely cooked.
Sprinkle the finished risotto with zucchini with grated cheese, mix and place on a plate.

Risotto with chicken, zucchini and bell pepper

Ingredients

For the broth

Chicken - half a carcass;
Onions – 2-3 heads;
Bay leaf – 2 pcs;
Carrots – 2 pcs;
Peppercorns – 4 pcs;
Thyme – 2 tsp;
Salt.

Main components

Rice – 2 cups;
Bell pepper – 1 large;
Zucchini - 1 piece;
Onion – 2 pcs;
Snow-white dry wine – 150 ml;
Parmesan – 100 g;
Butter – 100 g.

How to cook risotto with chicken, peppers and zucchini

First you need to cook the broth.

To do this, we cut up half a chicken carcass, fill it with 2 liters of boiling water and put it on fire.
When the water starts to boil, turn down the heat and be sure to skim off all the foam that has formed.
Next add completely peeled onions and carrots. Cook for approximately 40-50 minutes.
Then add salt and spices, then cook for another half hour.
When ready, strain the broth and set the meat aside.

How to cook shrimp risotto + broth for free

In this video recipe you will learn how to prepare shrimp risotto. This is a savory and simple risotto recipe that doesn't require any cooking stock.

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Risotto with zucchini and carrots

I cooked it from what I had.

And I had: 100 g of carrots, 200 g of zucchini, half an onion, a clove of garlic, 100 g of Arborio rice (I’ll tell you a secret that you can replace it with regular round rice), a mixture of dry herbs (carrots, parsley, dill , basil, marjoram, chives, garlic), 10 g olive oil:

We use these components in the following way.

First, finely chop the onion and sauté it until “glazed,” together with grated carrots:

Later, add the zucchini cut into strips, garlic (through a press) and herbs:

add rice (I hope you can see it in the picture), mix:

Add boiling water (you can add vegetable broth) so as to cover the vegetables and rice, and add salt:

We simmer everything, watching and stirring, for 10-12-15 minutes, adding boiling water as necessary: you should get a thick “porridge”, and under no circumstances should the rice become completely soft - cook it like pasta, “al dente” ( according to your taste).

You can also add dry wine to risotto, preferably snow-white, but I didn’t have it now, so there was a “non-alcoholic” option.

Sprinkle the finished risotto with grated cheese and herbs, freshly ground pepper:

Decorate with lettuce leaves and...
It is impossible to live without tomatoes in the world, no! Well, you can choose the “decoration” to suit your taste.

Nutritional value: per 100 g – 93.41 kcal, B – 3.28 g, F – 3.01 g, U – 13.95 g.