Best Italian Black Bean Zucchini Risotto Recipes

ZUCCHINI RISOTTO

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.

CREAMY ITALIAN ZUCCHINI RISOTTO

Steps:

• In a medium size pan add olive oil, zucchine, onion, garlic, oregano, parsley, salt and 1/4 cup water, cook uncovered over medium low heat, stirring occasionally until the zucchini are tender (and a little golden) and water has evaporated, (approximately 15-20 minutes, after about 15 minutes if there is still a lot of water remaining turn heat up a little), when done, remove from heat and with a fork coarsely mash the zucchini mixture.
• In a large pot add the broth and heat until hot.
• Meanwhile, in a large pan on medium low heat melt the butter, add the rice and stir to combine, cook on medium heat for 30-45 seconds, then add continuously one cup at a time** the broth as it evaporates and the rice cooks, (this can take up to 30 minutes) stirring often.
• When rice is cooked make sure that it remains slightly moist and creamy, lower heat to very low, gently fold in the zucchini mixture (taste for salt, add if necessary). Remove from heat, gently fold in a tablespoon of butter and parmesan cheese until combined, add the cream, mix gently together, serve immediately with extra freshly grated parmesan cheese and fresh parsley if desired. Enjoy!
• **add the liquid a cup at a time (because you may not need all the liquid listed if your rice cooks quicker) and there should be a little liquid remaining in the rice when you add more liquid because you don't want the rice to stick to the pan.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

ITALIAN BLACK BEAN & ZUCCHINI RISOTTO

Steps:

• In large deep skillet over medium heat, heat oil.
• Add rice; stir to coat with oil.
• Stir in 4 cups water and salt; bring to a boil.
• Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed.
• Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture.
• Cover; cook about 8 minutes, until zucchini is tender.
• Sprinkle with the remaining 1/2 cup cheese.
• Remove from heat, cover and let stand 4 minutes, until cheese is melted.
• Serve with sour cream and green onions.