Be sure to try making risotto with zucchini. The dish turns out tender, healthy and incredibly tasty. The article presents several recipes. Choose any of them and proceed to the practical part. We wish you success in the kitchen!

general information

Zucchini has a neutral taste. Therefore, it goes well with many products. You can use it to make soups, salads and even desserts.

Today we have risotto on the menu. For this dish, we recommend using young zucchini with bright green skin. There are no seeds in it, which means there is no need to waste time removing them.

Risotto with zucchini: recipe with photos (step by step)

Product set:

  • garlic - one clove is enough;
  • medium zucchini;
  • spices (a little sugar, white pepper, salt);
  • green basil - a couple of sprigs;
  • one carrot;
  • 30 g parmesan;
  • rice (arborio) - 1 cup;
  • 3 tbsp. l olive oil.

detailed instructions

Step #1. All the ingredients that the zucchini risotto includes must be present on the table. What's next? Take a zucchini, preferably young. It doesn't need to be cleaned. Just wash, trim the ends and chop into cubes.

Step #2. Pour olive oil into a saucepan. We also put garlic crushed with a knife there. Lightly fry. Remove the garlic from the oil and throw it in the trash. He completed his main mission. We are talking about flavoring the oil.

Step #3. Peel the carrots and wash them in running water. Then we pass it through a grater with large holes. Place in a heated frying pan. Add 1 tsp white sugar. Fry for 2-3 minutes. Add zucchini cubes. Salt. Sprinkle

Step #4. When the zucchini has softened, add rice to the pan. Mix. Fry these ingredients for another 3-4 minutes. Gently pour in ½ cup of vegetable broth. Stir. We are waiting for all this to boil. Let's turn down the fire. Cook the dish until the rice grains absorb the liquid. Add more broth. Let's taste the rice. If necessary, add a decoction. Remember: zucchini risotto should have the same consistency as porridge. Sprinkle the finished dish with coarsely chopped basil sprigs and grated Parmesan cheese. Mix. Distribute among plates. Bon appetit everyone!

Cooking risotto with minced meat and zucchini

Required ingredients:

  • tomato sauce - 2-4 tbsp. l;
  • refined oil;
  • medium bulb;
  • rice of any shape - ½ cup;
  • seasoning for pilaf;
  • minced meat - 200-300 g is enough;
  • medium zucchini;
  • one carrot.

Practical part


Risotto with zucchini and tomatoes: a recipe from Italian housewives

Grocery list:

  • 1/3 cup each of grated Parmesan cheese and dry white wine;
  • medium bulb;
  • one lemon;
  • vegetable broth - no more than 4 glasses;
  • green onions;
  • medium zucchini;
  • 250-300 g Cherry tomatoes;
  • spices;
  • refined oil - 4 tbsp. l;
  • rice (arborio) - 200 g.

Cooking process

  1. Place young zucchini, chopped into cubes, into a heated frying pan. Fry until golden brown. Transfer to a plate.
  2. In the vacated frying pan, fry the onion cubes. As soon as it is covered with a golden crust, immediately add rice. Fry these ingredients for 1-2 minutes. Don't forget to stir with a spatula.
  3. We prepare real Italian risotto with zucchini. The recipe calls for the use of wine. Pour it into the pan where the onion and rice are. What will be our next steps? As soon as the rice grains absorb the wine, pour in 0.5-1 cup of broth. Reduce the heat to low. Add broth (1/2 cup at a time) as it is absorbed.
  4. When the rice is half cooked, add lemon zest to the dish. After half an hour, you can add zucchini cubes and cherry tomato halves into the pan. Salt. Pour lemon juice and sprinkle with spices. Mix the ingredients. All that remains is to heat the contents of the pan, remove it from the heat and distribute it among portioned plates. Don't forget to sprinkle the risotto with grated Parmesan. It turns out to be a very aromatic and satisfying dish.

Finally

The recipes described in the article are suitable for housewives of different ages and culinary experience. If you follow the instructions, every lady will get an excellent result.

Zucchini risotto, cooked in a pressure cooker, is a very tasty and nutritious dish.

Risotto with vegetables is suitable both as an independent dish and as a side dish. Moreover, as a side dish, risotto is so versatile that it goes well with any meat and fish. Therefore, how and with what you serve it is entirely up to your taste. My family, for example, loves vegetable risotto with poultry cutlets.

Let me remind you. Risotto is an Italian dish prepared with rice. Moreover, the cereal must be of a special variety, which is very starchy. In order not to wash off the starch that is so necessary and important for risotto, the rice is not washed in water before cooking. Italian chefs prepare risotto from Carnaroli and Aquarello rice. In our country they are too expensive and not always available. That's why I cook with Arborio.

If you compare risotto and pilaf, the difference is quite noticeable. The pilaf is crumbly. And in risotto, the grains of rice are slightly stuck together, and the consistency itself is mushy. But it’s not a mess! Proper risotto should not spread across the plate, but spread slightly. For this reason, automatic “Rice/Grains” modes, which evaporate all the liquid, are absolutely not suitable for preparing risotto with vegetables in a multicooker. If your model does not have the “Porridge” mode, like mine in Oursson MP5010PSD, it is better to cook risotto using “Milk Porridge” or “Stewing”.

Various vegetables are used as a filler for rice in risotto. Today I have zucchini and carrots. The simplest, but tasty and healthy. I like the dish cooked in chicken broth. But it’s also very tasty with vegetables. Moreover, even with plain water, risotto with zucchini turns out very tasty! However, either filter the water or buy good quality bottled drinking water.

Ingredients for risotto with vegetables

  1. Arborio rice - 1.5 multi cups
  2. Zucchini - 1 pc. (weight approximately 600 g)
  3. Carrots - 1 pc. large or several small ones
  4. Garlic - 2-3 cloves
  5. Olive oil - 2-3 tablespoons
  6. Chicken broth (or vegetable) - 800 ml
  7. Salt - to taste
  8. Ground black pepper - to taste
  9. Parmesan (for serving) - to taste

How to cook zucchini risotto in a pressure cooker

1. Gather ingredients to prepare risotto. We measure the cereal using a multi-cup, which is included with your multicooker as a measuring cup. Chicken or vegetable broth is better real, natural, and not from cubes like Maggi. The broth will need to be heated until hot separately on the stove or in the microwave, but not in advance, but immediately before use. Parmesan is needed only for serving the dish. For those who find it expensive to buy expensive Parmesan, you can replace it with budget hard cheese.

2. Cut the peeled and well-washed carrots into cubes (not very large, but not very small either). We clean the zucchini from the peel and seeds in the middle. But this, of course, is if the fruit is too ripe. There are no seeds in a young zucchini, and the skin is soft and tender; there is no need to remove such skin. The zucchini also needs to be cut into cubes. Remove the skins from the garlic cloves and wash the garlic. Then we “beat” each clove with the handle of a kitchen knife so that the slices are slightly “flattened”.

3. Pour olive oil into the pan of the multicooker-pressure cooker and turn on the “Baking” mode. Place the garlic in a bowl and fry the cloves until slightly golden brown. We take out the fried garlic and throw it away because it is no longer needed. The garlic did its job - it gave us all its juices, and we got garlic oil.

4. Place carrot cubes in a bowl and fry them in garlic oil. The appliance still operates in the same “Baking” mode, the lid is open. When the carrots become a little soft to your liking, add ground black pepper and move on to the next step.

5. Place the zucchini in the bowl with the carrots and fry until the zucchini is “slightly” soft. If the zucchini is young, the process will happen faster. While steps 4 and 5 are being carried out, heat the broth (!!!).

6. Without turning off “Baking”, pour Arborio into the multi-bowl and pour in about 200 ml of hot chicken (vegetable) broth. Cook until the rice absorbs the liquid. At this point, turn off the “Baking” mode.

7. Pour in the remaining hot broth, add salt to taste, stir and close the lid of the pressure cooker. In the device menu, set the “Porridge” mode, pressure “3” and time 30 minutes. Next, turn on “Start” and wait for the readiness signal. Gently stir the finished risotto (the photo shows the finished risotto, but not yet mixed).

8. Before serving the dish, grate Parmesan (or other cheese that replaces it) on a cheese grater. Divide the zucchini risotto into bowls and sprinkle with cheese.

9. Bon appetit to you and your household!

Peel the onion, cut into small cubes. Crush the garlic clove with the flat side of the knife. Heat olive oil in a frying pan, add garlic, fry for another minute, then remove from the frying pan. Place the onion in the pan and fry it lightly, stirring frequently for about a minute. If desired, you can add diced carrots to add brightness to the risotto. Add dry rice and mix well so that the oil gets onto each grain. Heat the rice, stirring constantly, until it slightly changes color. Pour in half the broth, stirring, cook until the liquid has completely evaporated

Cut the young zucchini into cubes (you don’t have to remove the skin from the zucchini).

Pour the remaining hot broth into the rice and immediately add the zucchini. The broth must be poured in parts, because... Depending on the rice, you will need more or less liquid. The next portion of broth should be poured in when the previous portion has already been absorbed. The rice must be stirred so that it heats evenly and all the grains are at the same level of doneness. Season the risotto with salt and white pepper and stir. Remove from heat, leave for 2 minutes, and optionally sprinkle hot rice with fresh basil and grated Parmesan.

In national Italian cuisine there are a huge number of dishes that are popular all over the world and have many fans.

One of these is risotto with chicken, zucchini and bell pepper, as the combination of these ingredients creates an ideal flavor composition. By spending a minimum of effort and time on preparing a dish, you can enjoy the exquisite cuisine of Italy, because it is one of the best in the world.

Choosing rice

It is believed that choosing and preparing rice is not the most difficult task. But this is far from true, because many chefs sometimes fail to cope with this task. It is very important that the rice contains a sufficient amount of starch, which should form a delicate sticky mass.

One of the most suitable varieties for risotto is the Arborio variety, which is not difficult to cook, and the quality of the prepared dish will be excellent. It is used in basic recipe variations that do not contain many cooking techniques and special products.

For more experienced cooks, the Carnaroli variety is perfect. It contains slightly less starch, so it won't turn into an unattractive homogeneous mass when it cools. Rice is ideal for risotto with the most complex techniques and various ingredients.

The most versatile rice for preparing this Italian dish is Vialone nano, as it is considered one of the most tender and aromatic. The finished risotto with this rice will be creamy and soft in texture.

Simple zucchini risotto recipe

Ingredients

  • — 200 g + -
  • - 1 PC + -
  • - 1 PC + -
  • Parmesan – 100 g + -
  • Chicken broth - after taking rice + -
  • - 2 cloves + -
  • - 3 sheets + -
  • — 50 g + -
  • - taste + -

How to easily make risotto with zucchini

  1. First of all, peel the zucchini and cut it into small cubes.
  2. Fry the garlic cloves in hot olive oil, then remove them.
  3. Peel the carrots and cut into the same cubes as the zucchini. Then fry, stirring constantly until soft, adding a pinch of sugar. The process will take about 3 minutes.
  4. Next, add the zucchini cubes, salt and pepper. As a result, they should also become soft.
  5. Then add rice and mix well. Fry the mixture for 4-5 minutes.
  6. Then pour in 100 ml of broth and cook until it is completely absorbed. Next, add the liquid several more times and leave on the stove until the rice is completely cooked.
  7. Sprinkle the finished risotto with zucchini with grated cheese, mix and place on a plate.

Risotto with chicken, zucchini and bell pepper

Ingredients

For the broth

  • Chicken - half a carcass;
  • Onions – 2-3 heads;
  • Bay leaf – 2 pcs;
  • Carrots – 2 pcs;
  • Peppercorns – 4 pcs;
  • Thyme – 2 tsp;
  • Salt.

Main components

  • Rice – 2 cups;
  • Bell pepper – 1 large;
  • Zucchini - 1 piece;
  • Onion – 2 pcs;
  • Dry white wine – 150 ml;
  • Parmesan – 100 g;
  • Butter – 100 g.

How to cook risotto with chicken, peppers and zucchini

The first step is to cook the broth.

  1. To do this, we cut up half a chicken carcass, fill it with two liters of boiling water and put it on the fire.
  2. When the water starts to boil, reduce the heat and be sure to skim off all the foam that has formed.
  3. Next, add whole peeled onions and carrots. Cook for about 40-50 minutes.
  4. Then add salt and spices, then cook for another half hour.
  5. When ready, strain the broth and set the meat aside.

Then we begin preparing the main ingredients.

  1. Peel the bell pepper and zucchini and cut them into cubes. Then fry the vegetables in butter.
  2. Next, cut the meat into pieces.
  3. Peel and chop the onion.
  4. Finely grate Parmesan.
  5. Now sauté the onion in the remaining butter.
  6. Add rice and fry for 2 minutes, stirring.
  7. Afterwards, pour the mixture with wine, mix well and wait for it to completely evaporate.
  8. Next, add 100 ml of broth and stir continuously until it is completely absorbed into the rice.
  9. Then add the same amount of broth and cook in the same way.
  10. Now add fried peppers with zucchini and meat to the rice. Fill everything with small portions of the remaining broth.
  11. When the risotto is ready, add Parmesan and stir gently. Serve the dish to the table, garnished with basil sprigs.

Lovers of Italian cuisine can easily pamper themselves with such amazing home-cooked dishes. I assure you, no one will remain indifferent!

If you are an inexperienced cook, then first try preparing risotto according to the first recipe. The recipe is quite simple and will not take much time, especially if you initially follow all the rules for its preparation so that the result does not disappoint. Quality products, proper cooking techniques and a little intuition are all you need to enjoy the flavors of real Italy.

How to cook shrimp risotto + broth for free

In this video recipe you will learn how to prepare shrimp risotto. This is a delicious and simple risotto recipe that doesn't require any broth.