risotto with zucchini and ricotta

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* Exported from MasterCook *

 

Risotto with Zucchini and Ricotta

 

Recipe By :Ursula Ferrigno

Serving Size : 4 Preparation Time :0:00

Categories : Cheese

 

Amount Measure Ingredient -- Preparation Method

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RISOTTO CON ZUCCHINE E RICOTTA:

1/2 cup unsalted butter

4 small zucchini -- about 7 oz., diced

a handful of fresh mint -- leaves torn

a handful of fresh flat-leaf parsley -- coarsely chopped

4 cups vegetable stock -- [recipe in book]

1 tablespoon olive oil

8 shallots -- finely chopped

2 garlic cloves -- crushed

1 1/2 cups risotto rice

such as vialone nano, carnaroli, or arborio

1/2 cup white wine

1/3 cup fresh ricotta cheese

1 1/2 cups freshly grated Parmesan cheese

sea salt and freshly ground black pepper

 

SERVES 4

 

WONDERFUL PRODUCE FROM A LOCAL MARKET IN UMBRIA INSPIRED THIS CREAMY RISOTTO.

SMALL, GARDEN -- FRESH ZUCCHINI AND MILKY WHITE, FLUFFY RICOTTA ARE ESSENTIAL.

ITALIAN STORES AND SOME SUPERMARKETS SELL FRESH RICOTTA.

 

Melt half the butter in a skillet, add the zucchini, and cook over medium heat

until tender, about 5 minutes. Add the mint and parsley and mix well. Set aside.

 

Put the stock in a saucepan. Heat until almost boiling, then reduce the heat

until barely simmering to keep it hot.

 

Heat the remaining butter and the oil in a deep skillet or heavy-bottomed

saucepan over a medium heat. Add the shallots and cook for 1-2 minutes, until

softened but not browned. Add the garlic and mix well.

 

Add the rice and stir with a wooden spoon until the grains are well coated and

glistening, about 1 minute. Pour in the wine and stir until it has been

completely absorbed.

 

Add 1 ladle of hot stock and simmer, stirring until the liquid has been

absorbed. Continue to add the stock at intervals and cook as before, until all

the liquid has been absorbed and the rice is tender but still firm (al dente),

about 18-20 minutes.

 

Add the cooked zucchini, ricotta, Parmesan, salt, and pepper. Mix well. Remove

from the heat, cover, and let rest for 2 minutes.

 

Spoon into warmed bowls and serve immediately.

 

Source:

" Risotto: 30 simply delicious vegetarian recipes from an Italian Kitchen "

Copyright:

" Ferrigno and Ryland Peters 2001) ISBN 1841721476 "

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Per Serving (excluding unknown items): 882 Calories; 42g Fat (43.8% calories

from fat); 29g Protein; 93g Carbohydrate; 6g Dietary Fiber; 98mg Cholesterol;

2227mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 2130706543 2130706543 0 0 0 0 2081 0 0 1268 0 2130706543