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Risotto with zucchini and philadelphia

Risotto with zucchini and philadelphia


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Risotto with zucchini and philadelphia recipe by of 30-06-2014 [Updated on 30-09-2018]

I was craving a creamy zucchini risotto, and so I made a variant of the classic zucchini risotto, adding a stick of philadelphia instead of butter and parmesan to cream, I found it excellent and so here it is on my blog :) My friends these days seem to fly, today we are at 1 July and I still have not realized it taken by the whirlwind of work and by the many and many things to do, last night I was thinking about when I was little and how I enjoyed the summer , three whole months of vacation, sun and sea, a dream! Okay, go, I'll get back to work and leave you to the recipe for risotto with zucchini, a kiss: *

Method

How to make risotto with zucchini and philadelphia

Wash and trim the courgettes, then cut them into cubes
chop the shallot and sauté it in a saucepan with a drizzle of oil, then add the zucchini, salt and let them flavor in the sauce for a couple of minutes
Add the rice

Toast it in the sauce, then blend with the white wine

Now cover with the boiling broth and continue cooking the risotto adding more broth as it is absorbed.

Once the rice is cooked, turn off the heat and add the philadelphia cheese and stir until it blends into the risotto.

now serve your risotto with courgettes and philadelphia adding, if you like, a little pepper on the plates


Risotto with zucchini, cooked ham and Philadelphia

A good risotto with courgettes is simple to prepare, creamy and with a delicious taste. Enriched by the presence of cooked ham and Philadelphia it will be truly irresistible and very greedy. Let's see together how to make this extraordinary first course


Ingredients for risotto with courgettes and philadelphia

Grate the zucchini with a grater with large holes and set aside, melt the butter and brown the chopped onion.

Add the rice and toast it for a couple of minutes.

Add the courgettes, a little salt and cook for a couple of minutes.

Add the hot vegetable broth a couple of ladles at a time, waiting for it to be absorbed before adding more.

When the rice is almost completely cooked, season with salt and add the fresh cheese.

Stir and let dry. At the end add the chopped basil and pepper.

Give a stir and turn off. Let the risotto rest for a minute, cover with a lid and serve with a few basil leaves! :)


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Thermomix Team: Good morning, I see however that in the list.

Thermomix Team: Hello, I see however that the previous dose of water still appears in the list of ingredients and not 700 as you have indicated that you have changed. Could you please provide? A thousand thanks!

Anninazu: thanks for this information and for the.

anninazu: thanks for this information and for your comment which will surely be useful to those who try the recipe. We did not test the recipe but, based on your comment and on that of others who thought the recipe was a little too liquid, we brought the water to 700 grams (other comments were entirely positive).
Certainly the type of rice affects the absorption of water.
a warm greeting and see you soon
Team Thermomix - the moderators of the Thermomix Community

GOOD BUT A LITTLE TO CHANGE .. water must be decreased.

GOOD BUT A LITTLE TO CHANGE .. water must be decreased to 500g otherwise it remains liquid. For cooking rely on cooking the brand of rice used otherwise it will overcook.


Sweet talk

This risotto I prepared for convenience with CUKO 'because in my opinion it is creamier but the recipe and the doses are also good for traditional cooking.

  • 40 gr of shallots
  • olive oil for the sauté
  • 2 courgettes cut into cubes
  • 300 gr of rice
  • 30 gr white wine
  • 630 ml of water
  • 1 vegetable stock or 10 gr fine salt
  • pepper
  • 40 gr butter to whip but I put Philadelphia without lactose
  • 50 gr

23 comments:

How creamy it is .. and I like the idea of ​​lactose-free philadelphia which I want to try as soon as possible. smack

Hello Claudia.
Try them because it is really good and you can use it in many recipes.
Kisses.

Never tried the risotto with philadelphia. I'll sign the recipe.
A greeting Fabiola

Not being able to use butter is a great alternative to make the risotto creamy.
Kisses Katia

Yummy and creamy your risotto, I also try to avoid butter as much as possible, I like the idea of ​​adding philadelphia! Have a nice day, kisses!

Thank you very much and have a nice day.

This comment has been deleted by the author.

how good a real wonder you can see that it is very creamy !, also I always secretly add (my boyfriend x & # 39 does not like cheeses) the spreadable cream. big kiss Mirta

Really creamy and very inviting!

Thank you dear.
Have a nice Thursday.

I also really like the creamy risotto, the philadelphia is a great idea.
Kisses

Yes, in fact, to avoid butter.
Hi Laura and have a nice day.

I really like rice with courgettes. good :)

I love risotto. this is soft and creamy, nice recipe !!

Good morning Cristina.
Thank you.

This risotto is delicate and delicious. how I like it.

I like risottos in all ways. yours must be very good, delicate and very creamy.

I also love risotto. good day Flora.

Finally I can pass by to say hello and thank you for the comment left by me! Thank you very much and sorry for the delay, it's a very messy time and unfortunately the first thing that jumped was the blog :-(
This risotto is really pretty (and psss I didn't know the Cukò)
Kisses and see you soon
Monica

How do I understand you. it was a couple of years that I had abandoned my blog because the time was really short but now I try again.
Good day.


Golosona


It has been a long time since I put in recipes for first courses, but a few days ago I experimented with this recipe, found on u cook, I liked it a lot and I want to share it with you.

Ingredients (for 3 people):
300 gr of pasta,
150 gr cream cheese (Philadelphia),
2 medium zucchini,
about 1/4 of a red onion,
salt,
extra virgin olive oil,
black pepper to taste

Preparation : Cut the courgettes into rather fine slices, brown the chopped onion in a pan with a little oil: as soon as it is golden brown, add the courgettes, brown, add salt, cover with the lid and cook. Season with pepper and remove from heat. Boil the pasta in abundant salted water, drain it and pour it into the pan. Turn on the fire and add the Philadelphia (work it a little to make it creamier).
Stir in, sprinkle with a little pepper and serve hot.

15 comments:

Bye! we can already imagine how creamy and delicate it must have turned out! a really great idea!
big kisses

Silviè .. to be able to eat cacchiarola. :-( must be very good. how much I liked the philadelphia to me .. sigh! kisses.

Mmmmm..what good !! easy and light!

Delicious and delicate this pasta, I'll try it! a big kiss dear

goodaaa. we really like pasta with philadelphia and also with zucchini -P
kisses and good w.e.

I just did not know this! Thank you so much I'll do it soon! Thanks!

I was looking for ideas for tomorrow's lunch and I think you convinced me.

if maybe in your recipe you added the fact that you have to add a little water in the zucchini, maybe it would have been better. what do you say??

X Anonymous: I simply reported the original recipe but if you say ke it takes, thank you for the suggestion.

I added some ham, really good

It depends on the water. Mine with salt released a lot of water by themselves which I had to take out because it was too much! It is then one goes by eye.
Silvia, I'm cooking it now. I wait for the man to come and. Yum!
Thanks for the recipe :-)

X Erica: Let me know if you liked it. -D

I will do it tonight for my love & lt3

Excellent I made it and it is really good


The preparation of the risotto with philadelphia and cardoncelli mushrooms It is quite simple.

Start making the dish from mushroom cleaning using a kitchen knife scrape the stem of the mushroom which is usually covered with earth. After that it is wakequat them quickly under running water, eliminating any residual impurities and soil. Dab them with a clean cloth, cut them into medium-sized pieces and place them in a high-sided pan with a clove of garlic, a sprig of parsley and a drizzle of oil so that they flavor. Brown them for a few minutes, remove the garlic and parsley and temporarily transfer them to a container.

In the same pan add a drizzle of oil and toast the rice turning it often to prevent it from sticking to the bottom. Continue to cook the risotto over medium heat adding a few ladles of hot vegetable broth and after about 5 minutes of cooking add the previously sautéed mushrooms.

Continue cooking by adding salt and pepper and add more broth only when the one previously added has been absorbed. Just before the rice reaches its optimal cooking, add the spreadable cheese and turn the risotto well so that the philadelphia melts and creams the risotto.

Alternatively, you can prepare an artichoke risotto or mushroom tagliatelle.


Risotto with courgettes, pancetta and philadelphia

Ingredients for 4 people:

  • 400 grams of rice (I used ribe parboiled rice for reasons of family taste, but you can use carnaroli, which is the right rice for risotto)
  • extra virgin olive oil to taste
  • 1 medium sized onion
  • 2 medium sized zucchini
  • 150 gr of diced sweet bacon (but if you want a stronger risotto flavor, you can also use smoked pancetta)
  • 1/2 glass of white wine
  • 200 gr of spreadable cheese (philadelphia or other brand)
  • a knob of butter
  • pepper, salt to taste
  • vegetable broth to taste prepared with water, onion, 2 carrots, a stick of celery, a potato

Method:

Preparing the zucchini, pancetta and philadelphia risotto is very simple. Start by preparing the vegetable broth, which you will need to cook your risotto. Put a drizzle of oil in a pan, the onion, the carrot, the celery and the potato, all cleaned and cut into large pieces. Add at least 2 liters of water and cook for about twenty minutes starting from boiling and then season with salt.

Once this is done, take a large pan, possibly with a heavy and wide bottom (in this way the risotto will cook faster), put a generous round of oil and the thinly sliced ​​onion. Let it dry over low heat. Then add the courgettes cut into small pieces not too large, add salt, pepper and cook for a few minutes over high heat. Then add the bacon cubes and continue cooking for a couple of minutes.

Then add the rice, toast it together with the other ingredients for a maximum of one minute. Add the white wine and blend. When it has completely evaporated, add the broth to the risotto and cook for the time indicated on the package.

Almost at the end of cooking, add a knob of butter and stir in the risotto. When it is completely cooked, turn off the heat and add the philadelphia. Let it melt well. The final result must be a creamy and not too dry risotto. If you want, you can finish the dish with a sprinkling of pepper.

Serve and serve immediately! And now you can enjoy your delicious risotto with zucchini, pancetta and philadelphia .. I'm sure you'll love it!


How to prepare risotto with zucchini

To prepare the risotto with zucchini, start with the vegetable broth. Put a pot on the stove with some clean, unpeeled and cut seasonal vegetables. Add salt, add some peppercorns and bring to a boil. In the meantime, proceed by cleaning and finely chopping the white onion 1 with a knife. Put in a bowl and move to the stove. Pour a drizzle of oil into a saucepan and add the onion 2. Cook over low heat, stirring often, for about ten minutes: it will be used to dry it. If the bottom dries up, you can add very little hot broth 3.

Raise the heat and pour in the rice 4 leaving it to toast for a few minutes, stirring constantly and making sure that the grains do not burn 5. As soon as the rice has taken on a lighter color you can blend with the white wine 6.

Let the alcohol evaporate completely and then add a few ladles of simmering broth 7. Remember that the risotto should not be mixed very much and that the broth should be poured as needed before the rice has completely absorbed it 8. In the meantime, check the courgettes, already washed and dried, 9

and grate them through large meshes of a grater 10. Halfway through cooking the rice, dip the courgettes into the risotto 11, mix 12

and continue cooking 13. Turn off the heat and add the mint leaves, breaking them by hand 14, the black pepper 15

and then the butter 16 and the grated Parmesan cheese cold from the refrigerator 17. Stir and add very little broth to adjust the consistency if needed. Let it rest for a few minutes, covering with the lid, and then serve your risotto with zucchini 18.


Risotto recipe with philadelphia and zucchini

This risotto is prepared following the classic risotto recipe with the addition of philadelphia pieces (or another spreadable cheese you have chosen) at the end of cooking. Then it will be enough to mix everything so that the flavors come together and give life to a really tasty first course. Like any risotto, also with zucchini and philadelphia will require some time between preparation and cooking, about 40 minutes. But when you go to taste the first spoon, you will understand that it will be worth it. Not convinced? Then dedicate yourself to risotto with philadelphia and zucchini and then let us know what you think.

If, on the other hand, you want to look for some ideas for other recipes with zucchini as protagonists, I recommend a really tasty carbonara with zucchini. And if you are looking for a second course, also in this case there is no shortage of ideas: my favorite is definitely the zucchini parmigiana, but there are also the zucchini stuffed with tuna and then the vegan stuffed zucchini. As you can see, the possibilities are not lacking but now let's dedicate ourselves to risotto with philapelphia and zucchini: good reading to all and good preparation.