Zucchini And Basil Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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i love the creamy risotto dishes yum.......its just takes a little time to make ; but oh so worth it !!!!!! courtesy rice and risotto cookbook Ingredients:
6- 1/4 cups vegetable or chicken stock simmering |
4 tbsp basil- flavored extra virgin olive oil, plus extra for drizzling |
2 tablespoon butter unsalted at room temp. |
1 large onion, chopped |
2 cups arborio rice or carnaroli rice |
4 tbsp zucchini, diced |
1 yellow bell pepper, diced |
1/2 cup dry white vermouth |
2 garlic cloves, finely chopped |
1 cup freshly grated parmesan cheese |
handful fresh basil leaves torn plush a few to garnish |
Directions:
1. Heat half the oil in a large skillet over high heat. When very hot , but not smoking ; add zucchini ,and yellow bell pepper and stir fry for 3 minutes until lightly golden.
2. Stir in the garlic and cook for about 30 seconds longer. transfer the zucchini and peppers to a plate and set aside.
3. Heat the remaining oil in a large heavy based saucepan over medium heat. add the chopped onion and cook for about 2 minutes until softened
4. Add the rice and cook stirring frequently for about 2 minutes until the rice is translucent, and well coated with the oil
5. Pour in the vermouth, it will bubble and steam rapidly and evaporate almost immediately.
6. Add a ladleful about 1 cup, of the simmering chicken stock and cook stirring constantly, until the stock is absorbed.
7. Continue adding the stock about 1/2 ladle at a time, allowing each addition to be absorbed, before adding the next.
8. This should take 20-25 minutes.
9. The risotto should have a creamy consistency and the rice should be tender, but still firm to the bite.
10. Stir in the zucchini mixture with any juices, the butter, basil and parmesan cheese.
11. Drizzle with a little of the basil olive oil and garnish with basil
12. Serve hot
13. serves 6
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