Best Risotto With Zucchini Carrots And Parmesan Recipes

Carrot and Zucchini Risotto (Vegan) image

Provided by Katie in Atlanta

Categories Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups arborio rice
1 1/2 large onions (diced)
2 medium zucchini (peeled and finely chopped)
2 1/2 cups baby carrots (finely chopped)
1 tablespoon minced garlic clove
1 tablespoon olive oil
2 1/2 quarts vegetable stock (we prefer the Kitchen Basics brand)
1 pinch saffron thread
1 cup white wine
black pepper (to taste)
salt (if needed)

Steps:

Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
Heat oil in a very large skillet (12 inch diameter at least).
Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
Add the Arborio rice and stir for a few minutes.
Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
Add pepper to taste.
Stir the risotto until most of the liquid is absorbed.
Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 298.3, Fat 2.2, SaturatedFat 0.4, Sodium 39.3, Carbohydrate 58.4, Fiber 3.4, Sugar 4.2, Protein 5.3

Risotto With Zucchini and Parmesan image

Provided by JackieOhNo

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
2 medium zucchini, cut into 3/8x1-inch sticks
3 cups chicken stock (approximately)
1 large onion, chopped
3/4 cup arborio rice
salt & freshly ground black pepper, to taste
2/3 cup freshly grated parmesan cheese (preferably imported)

Steps:

Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.