Risotto with zucchini, tomatoes and other ingredients. Several variations of the dish

Be sure to try cooking risotto with zucchini. The dish turns out to be gentle, useful and incredibly tasty. The article presents several recipes. Choose any of them and get down to the practical part. And we wish you success in the kitchen!

general information

Zucchini has a neutral taste. Therefore, it is perfectly combined with many products. From it you can cook soups, salads and even desserts.

Today we have a risotto menu. For this dish, we recommend taking a young zucchini with a bright green skin. There are no seeds in it, which means that you do not need to waste time removing them.

Risotto with zucchini: recipe with photo (step-by-step)

Grocery set:

• Garlic - one tooth is enough;
• Medium zucchini;
• Spices (a little sugar, white pepper, salt);
• Green basil - a pair of twigs;
• One carrot;
• 30 g of Parmesan;
• Rice (arborio) - 1 glass;
• 3 tbsp. L of olive oil.

detailed instructions

Step number 1. On the table should be present all the ingredients that includes risotto with zucchini. What's next? We take zucchini, preferably young. It does not need to be cleaned. Just rinse, cut the ends and crush the cubes.

Step 2. In the sautener pour olive oil. There we put garlic, crushed with a knife. Lightly fry. We extract the garlic from the oil and throw it into the trash can. He fulfilled his main mission. It is about the aromatization of oil.

Step number 3. We clean the carrot, mine in running water. Then we pass through the nozzle graters with large holes. We send it to a heated frying pan. Pour 1 teaspoon white sugar. Fry 2-3 minutes. Add cubes of courgette. Solim. Sprinkle with white pepper.

Step # 4. When zucchini softens, fall asleep in the pan rice. Stirring. Fry these ingredients for another 3-4 minutes. Pour carefully ½ cup of vegetable broth. Stirring. We wait, when all this will boil. We reduce the fire. Cook the dish until the rice has absorbed the liquid. We add more broth. We taste rice for taste. If necessary, pour in the broth. Remember: risotto with zucchini should have the same consistency as porridge. Finished dish sprinkled with chopped branches of basil, as well as grated Parmesan cheese. Stirring. Distribute the plates. Pleasant appetite to everyone!

Cooking risotto with minced meat and zucchini

Necessary ingredients:

• Tomato sauce - 2-4 tbsp. L;
• refined oil;
• Medium bulb;
• Rice of any shape - ½ cup;
• Seasoning for pilaf;
• Minced meat - enough 200-300 g;
• Medium zucchini;
• One carrot.

Practical part

1. All our vegetables are washed, peeled. If you use a young zucchini, but just remove the ends.
2. Carrots grind with a grater. Onions can be chopped finely with a knife.
3. Heat the frying pan. There we spread onions and carrots. Fry, using oil.
4. Rinse the rice into a bowl. Fill with boiling water. Cover with a plate. Let our rice steamed properly.
5. Marrow is crushed in cubes. We send it to the frying pan, which contains onions and carrots. Stew vegetables until they have juice. Then add minced meat and steamed rice. Sprinkle with tomato sauce. Solim. Sprinkle with a special seasoning.
6. Risotto with zucchini is cooked with minimal fire. The rice should completely absorb the vegetable juice. When the mass in the frying pan becomes friable, you can turn off the fire. The dish is ready for serving and later consuming it.

Risotto with zucchini and tomatoes: a recipe for Italian housewives

Grocery list:

• 1/3 cup of grated Parmesan cheese and dry white wine;
• Medium bulb;
• One lemon;
• Vegetable broth - no more than 4 glasses;
• Green onions;
• Medium zucchini (zucchini);
• 250-300 g of cherry tomatoes;
• spice;
• Refined oil - 4 tbsp. L;
• Rice (arborio) - 200 g.

Cooking process

1. In a heated frying pan send a young zucchini, crushed cubes. Fry d formation of golden crust. We shift to the plate.
2. In the frying pan, fry the onion cubes. Once it is covered with a golden crust, immediately fall asleep rice. Fry these ingredients for 1-2 minutes. Do not forget to stir with a spatula.
3. We are preparing a real Italian risotto with zucchini. The recipe provides for the use of wine. We pour it into the pan, where the onions and rice are. What will be our further actions? As soon as the rice has absorbed the wine, we pour a 0.5-1 glass of broth. We reduce the fire to a minimum. Add the broth (1/2 cup) as it is absorbed.
4. When the rice is half cooked, add the lemon zest to the dish. In half an hour you can put in a pan of cubes of marrow, half of tomatoes "Cherry". Solim. Sprinkle with lemon juice and sprinkle with spices. Mix the ingredients. It remains to warm the contents of the frying pan, remove it from the heat and distribute it in portions. Do not forget to sprinkle the risotto with grated "Parmesan". It turns out a very fragrant and satisfying dish.

Finally

The recipes described in the article are suitable for housewives of different ages and culinary experiences. By following the instructions, each lady will get an excellent result.