za.mpmn-digital.com
New recipes

Fresh Tomato and Courgette Risotto recipe

Fresh Tomato and Courgette Risotto recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Squash risotto
  • Courgette risotto

This flavoursome risotto uses tomato juice instead of stock and provides a delicious and satisfying meal.


East Midlands, England, UK

7 people made this

IngredientsServes: 2

  • 750-800ml tomato juice
  • 2 teaspoons extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 courgette, sliced
  • 125g Arborio rice
  • 30g spinach leaves
  • 75g cherry tomatoes, halved
  • 1 teaspoon dried basil
  • 1 teaspoon mixed herbs

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a saucepan, bring the tomato juice to a simmer.
  2. In a separate deep saucepan, heat the oil and add the garlic and onion. Saute for one minute, then add the courgette and cook for a further minute.
  3. Add the arborio rice to the deep saucepan and then add a ladleful of the tomato juice. Stir continuously until the rice has absorbed the tomato juice, then repeat until all the juice has been used and the rice has a thick, creamy texture and still retains some bite (this should take about 15-20 minutes). Use more tomato juice or hot water from the kettle if necessary.
  4. Add the herbs, cherry tomatoes and spinach. Stir until the spinach has wilted.
  5. Serve and enjoy!

Tip

For a little extra tomato flavour, I like to use olive oil from a jar of sun-dried tomatoes in this recipe.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Pea, Courgette & Cherry Tomato Risotto

Although traditionally made with Parmesan cheese, the key ingredient in this vegan risotto is nutritional yeast to replicate the cheesy flavour. A delicious creamy risotto without the need of any dairy products! This recipe was created in collaboration with blogger EpiVegan.

Ingredients:

  • 400g risotto rice
  • 150ml vegan white wine (check Barnivore for a comprehensive list)
  • 150g frozen peas
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp Filippo Berio Classico Olive Oil
  • 5 tbsp nutritional yeast
  • 1 courgette, thinly sliced
  • 200g cherry tomatoes
  • 1L vegetable stock
  • 1 bunch fresh parsley
  • Salt and pepper to taste

Method:

  1. Oil a large deep wok style pan and bring to a medium heat.
  2. Add the thinly sliced courgette and allow to cook for 5 minutes .
  3. Add in the shallots, garlic and lightly fry for a few minutes.
  4. Sprinkle over nutritional yeast.
  5. Add the rice to the pan and toast for 1 minute before adding in the wine.
  6. After allowing the wine to burn off for a minute or so add in the first ladle of vegetable stock. The trick is to keep the dish on high heat and stir regularly until the liquid is absorbed then add another ladle.
  7. Repeat this until the stock is all used.
  8. Add the tomatoes and put a lid on your pan to simmer for another 10 minutes.
  9. Remove lid and squash your tomatoes with a fork and allow to sit for 5 minutes before serving.
  10. Serve with freshly cracked black pepper and roughly chopped fresh parsley.

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.


Tomato and Roasted Mediterranean Vegetable Risotto

Risottos are my favorite dinners. When made directly, they’re creamy and rich. Risotto rice picks up flavors too nicely, thus there’s a good deal of possibility to generate a badly amazing-tasting dish.

Many people make it out to seem very complex but I really consider it a really simple dish. However, i have more tips to make this so creamiest:

  • Stirring regularly, stirring constantly will help the rice release the starch.
  • Adding the stock in a little at a time, waiting until every ladel-full has been absorbed can help make this gluey texture.
  • This is accomplished in the end of the recipe, once the rice is nearly cooked and the liquid has almost been absorbed. Remove the rice from the heat and stir for a few minutes. Then add an additional ingredients, like a dairy-free, fresh-herbs, vegan cheese, oil or nooch.

I understand roasting the veggies add more time and effort, but I really do believe it is worthwhile flavour-wise. If you are short on time or feeling lazy, feel free to sauté the veggies instead.

I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.

Please, if you recreate this Tomato and Roasted Mediterranean Vegetable Risotto Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!


Courgette and Asparagus Risotto

Try out a delicious and gluten-free risotto recipe from The Genius Gluten-Free Cookbook by Lucinda Bruce-Gardyne.

Serves: 6

Ingredients

  • 6 tbsp extra virgin olive oil
  • 450g medium courgettes, thinly sliced
  • 400g fresh asparagus spears, tough stalks removed, cut into 2.5 cm lengths
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1.2 ltr chicken or vegetable stock
  • 400g risotto rice (Arborio or Carnaroli)
  • Zest and juice of 1 lemon
  • 1 tbsp finely sliced mint
  • 1 tbsp finely sliced basil
  • 50 g pine nuts, toasted
  • Salt and freshly ground black pepper
  • Finely grated Parmesan, to serve

Method

  1. Heat the olive oil in a large frying pan and quickly sauté the courgettes, seasoned with salt and pepper, until just tender. Transfer to a bowl with a slotted spoon. If needed, add another 1–2 tablespoons of olive oil to the pan, and sauté the asparagus until just tender. Add to the sautéed courgette and set aside.
  2. Put the onion in the same pan, season with salt and pepper, and gently fry until it is soft but not coloured. Add the chopped garlic and fry for a further 30 seconds. Meanwhile, heat the stock to a simmer in a separate, large pan and turn the heat to low.
  3. Stir the rice into the onion mixture over a low heat until all the grains are coated and the rice becomes shiny and translucent. Start to add the simmering stock, a ladle at a time. Allow each ladle of stock to be absorbed before adding the next. Once all the stock has been added, test the rice. It should be tender with bite.
  4. Add the lemon zest and juice, followed by the mint, basil and pine nuts and stir. Taste and adjust the seasoning, if needed, then stir the sautéed courgette and asparagus into the rice. To serve, spoon into warm bowls and serve with freshly grated Parmesan.

If you’ve enjoyed this recipe, subscribe to the magazine to receive healthy recipe’s every month direct to your door!


Instructions

To roast the vegetables

  1. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
  2. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
  3. Roast for 30 minutes.

To make the risotto

  1. Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
  2. Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
  3. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
  4. Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
  5. After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.
  6. Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
  7. Serve right away and enjoy!
Nutrition Information

Zucchini Tomato Risotto

It’s January – and like so many other people at this time of year, my husband Jack and I have both made some New Year’s resolutions! We’re both trying to live a healthier lifestyle – exercising more (no excuses – we have a treadmill and weights in our basement) and eating more fruits and vegetables is at the top of our to-do list.I mean, really….we’re food bloggers, right? So you’re probably thinking that we must eat very well!

But the reality is that sometimes, when our refrigerator is full of decadent and fattening food that we’ve prepared for our blog – the last thing we’re thinking about eating is a healthy salad or a piece of fruit or some other vegetable-filled dish! And living in New England, produce during the winter is usually shipped in from warmer climates – so it’s not always the freshest by the time it reaches our supermarket.

And that’s where Del Monte can help us all out! With Del Monte® fruits, vegetables and tomatoes in your pantry, you can have garden quality™ fruits and vegetables at your fingertips all year round. And, their canned tomatoes and zucchini are the perfect choice for making our delicious Zucchini Tomato Risotto any time of the year!

In our recipe, a classic risotto gets a wonderful zesty twist! A combination of Del Monte® Diced Tomatoes and Del Monte® Zucchini with Italian Style Tomato Sauce are combined with sun dried tomatoes, parmesan cheese, and other seasonings making a really fantastic dish that is healthy, filling and flavorful!

If you’ve never tried Del Monte® products before, let me assure you that they are sticklers about quality! Nearly 90% of Del Monte fruits and vegetables are grown in the United States in areas of the country known for their good growing conditions – so that helps ensure you’ll get consistent, quality products. Most of Del Monte fruits and vegetables are picked at the peak of ripeness – and many are canned the very same day they are picked – which also helps lock in flavor, vitamins, antioxidants and essential nutrients too. In fact, studies show that in some instances, canned tomatoes – like the ones used in this recipe – contain more antioxidants and vitamins than fresh!

So be sure to get your healthy-eating resolutions on the right track in the New Year with a pantry stocked with garden-quality goodness found in Del Monte® fruits, vegetable and tomatoes!


Crushed Tomatoes

Now, if you&rsquore in the UK, crushed tomatoes aren&rsquot as common as in the US. However, they are sometimes sold as &lsquopassata rustica&rsquo or rustic passata. I didn&rsquot know that until now, so didn&rsquot believe that they were sold here. Oh boy, I&rsquove been missing out &ndash I see why American food bloggers use them as an ingredient so often! The tomatoes I bought already lightly seasoned with garlic and herbs. So, if yours aren&rsquot, you may need a little extra of those ingredients.

While this recipe isn&rsquot the most seasonal, it would be amazing in Summer made with fresh tomatoes out the garden! Plus, if you grow your own courgettes, you can use some of those up as well!

The crushed tomatoes in this recipe replace some of the stock used to cook the rice as they&rsquore a liquid, which is an idea I cover more in my post about how to make a perfect risotto every time. That post is also useful if you&rsquove never made risotto before and want to make sure that you get it right &ndash it can be a little intimidating, but it really is easier than you think!

A rich and creamy risotto made with crushed tomatoes, served with chargrilled peppers, tomatoes and courgette to form a comforting and hearty vegetarian dinner.


Eat The Blog


We are not a family that consumes much risotto-practically none, to be more accurate. I've been looking at the jar of Arborio rice purchased ages ago for something I can't well remember, thinking I should make risotto in a sort of, "get it over with" task. So I did. The boys liked it. Hallelujah. Now I have a place to dump leftovers (actually, I'm not kidding).

I followed the recipe from Lidia Bastianich in Lidia's Italian American Kitchen. Unlike many (most) recipes I've seen for risotto, this one gives the home cook an idea of what should be happening to the rice at each stage. That was helpful. I hate when cookbooks assume you will be able to judge if something is done without explaining what "done" is. That isn't a problem with this cookbook.

I really don't understand what the fuss is about 20 minutes of stirring. The way people carry on about making risotto (or polenta for that matter) like they were trying to confit a goose. I've made goose confit, and risotto was a hell of a lot easier). I mean, even Rice-a-Roni requires some stirring (I think).

For the 1/3 cup wine I used dry vermouth. I had a lovely bottle of my new, favourite cheap wine (three bucks!) Aconga, from Argentina-but that's too good for risotto. Really, I cannot believe how good a blended white wine can be. I would make a joke about Chardonnay that doesn't taste like Chardonnay-but it isn't a joke. I really should just go buy a case before the price goes up. Most of the time I use vermouth in recipes that call for dry white wine, as I always have a bottle in the door of the fridge, where wine tends to get used soon after opening.

The recipe is widely available on the web, and in the book at your local library-so I won't bother with reprinting it here. It is a fantastic book-well worth picking up if you see it at a used sale (I paid $1.00 for mine at the Omaha Library Sale-coming up September 8-11th at the Swanson Branch as well as on-going weekly sales on Thursdays 10-3).

I still had half a courgette left, so I breaded and fried sticks that I served with a rich spaghetti sauce I had leftover. With a salad, it made a nice dinner for an evening that was. you really don't want to know) 104 degrees F. with a heat index of 115 degrees F. I dunno, what's that in Centigrade? Something like 44? You get the idea- hot.


Tomato Risotto

Here’s the deal with risotto. It looks impressive. It sounds fancy. Feels lux. But in reality, they are really easy to make and don’t require too many ingredients or time.. Whenever we do a risotto for dinner, that’s it! The whole kit and kaboodle. Mayyyybe a salad. Maybe.

You guys know I’ve been obsessed with ordering all the Italian things from Delallo the last few months. My pantry is the definition of stocked when it comes to pasta, olives, olive oil, and condiments. Delallo has all sorts of goodies that would be great on this board. I used their San Marzano Tomatoes because, that felt right. They are picked and packed at the height of ripeness so you can get that Italian tomato vibe no matter what time of year. I keep cans of them stocked at all times for this risotto or any other sort of tomato based sauce that I make!! Have at it!


Courgettes, otherwise known as zucchini, are a member of the same family as cucumbers and melons. They're versatile, and although they go well with many meaty mains, they can also be the star of a vegetarian dish.

1. Griddled courgette carpaccio

Vegetarians rejoice, as this light and fresh courgette carpaccio is the perfect lunch dish. Griddle-cook the courgette slices until they're beautifully marked, then serve with a big dollop of chickpea salsa and a nutty pistachio dressing.

Emma Lee/Anjum's Indian Vegetarian Feast

2. Courgette tart with tomato coulis

Paul Hollywood's courgette tart is perfect for parties and picnics. Impressive yet easy to make, this is an ideal recipe for summer entertaining.

Peter Cassidy/How to Bake

3. Shaved courgette salad

Fresh herbs and crunchy pine nuts complement a classic combination of tomato, courgette and garlic in this salad recipe from Amy Chaplin. If you can find them, use smaller courgettes as their flesh tends to be sweeter.

At Home In The Whole Food Kitchen

4. Sausage, pea and courgette risotto recipe

If you're looking for an alternative to a classic risotto, try this veg-packed recipe with courgettes, petit pois and pan-fried chicken sausage. Finish with lots of fresh basil and shaved parmesan.

Courtesy of HECK

5. Courgette and pea quiches

These mini quiches are a great way to use up summer veg, either fresh or frozen, and cook in under 25 minutes. You could also swap homemade for shop-bought pastry, making preparation even quicker.

MasterChef Cookery Course

6. Aubergine, courgette and basil gratin

This gratin is a great match with roast lamb, but also works on its own or with a green salad. Serve almost still bubbling from the oven with a glass of light red wine such as Pinot Noir.

Good Things To Eat

7. Courgette and halloumi kebabs with a green tahini dressing

Delicious served over couscous or in a flatbread, these courgette and halloumi kebabs have a hidden chili kick.

Riverford

8. Indian spiced courgette and chickpea fritters

You'll need to grate your courgettes to make these rich and spicy fritters, flavoured with spring onion, coriander, curry powder and ginger. Balance the heat with a tomato and cucumber salsa, and dollop of plain yogurt.

Riverford

9. Carrot, courgette and halloumi salad with ginger and sesame

Courgette and halloumi are a great match, enhanced here with a sesame oil, soy and ginger dressing. Add cashew nuts for texture, and serve with crisp halloumi straight from the pan.

Waitrose

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature



Comments:

  1. Godofredo

    Please explain in more detail

  2. Healy

    The cheap consolation!

  3. Heathley

    Bravo, seems to me, is a remarkable phrase

  4. Natanael

    I do not know



Write a message