Tomato Risotto with Zucchini and Greens

Tomato Risotto with Zucchini and Greens

Tomato Risotto with Zucchini and Greens

Tomato Risotto with Zucchini and GreensThis vegetarian main is creamy comfort food at it’s best; my Tomato Risotto with Zucchini and Greens uses the abundant harvest of heirloom tomatoes, healthy organic baby greens, organic zucchini and the king of risotto rices, carnaroli! My Tomato Risotto with Zucchini and Greens also makes a delicious side dish to any grilled or baked protein of choice. This risotto is flecked with healthy, nutritious greens, aromatic vegetables; it is simply seasoned with Himalayan salt, two peppers, oregano and all dressed up with a full cup of grated parmesan cheese. My Tomato Risotto with Zucchini and Greens is bursting with the joy of creamy cheese and Mediterranean flavors; compliment this creamy dish with a dry white wine and crisp fresh salad. Enjoy this delicious risotto!

1/2 cup extra virgin olive oil plus more for drizzling 

2 organic zucchini, chopped

1 large organic onion, chopped 

4 garlic cloves, sliced

Pinch of red pepper flakes

Salt and pepper to taste

1&1/2 cups carnaroli or arborio rice

1/2 cup dry white wine

4 cups chopped organic ripe tomatoes seasoned with

2 teaspoons dried oregano flakes

2-3 cups boiling water, used in increments 

2 cups chopped organic baby greens such as chard, kale or spinach

1 cup finely shredded parmesan cheese

1/2 bunch organic flat leaf parsley, roughly chopped for garnish

In a large deep chef’s skillet, heat the oil to medium high

Stir in onions, garlic, zucchini 

season with salt and both peppers, cook until softened

Add the rice and stir until the rice is pearl like, about 1 minute

Add the wine and cook until liquid is evaporated

Add the seasoned tomatoes, stir and cook until liquid is evaporated

Add 1 cup of boiling water, stir and cook until the liquid is evaporated 

Add another 1 cup of boiling water, continue to stir and cook as above

Add the greens and 1 cup or less of boiling water

The rice will have absorbed most of the liquid and have a creamy texture

Remove the pan from heat

Stir in the cheese, adjust seasoning by adding more salt and pepper if needed

Drizzle with a bit of olive oil

Garnish with the chopped parsley 

Enjoy this creamy, nutritious risotto dish! Serve as a vegetarian main or side dish to the protein of your choice. 

Visit us often and buy the Simply Natural Gourmet Cookbook!

https://simplynaturalgourmet.com

http://facebook.com/simplynaturalgourmet

http://twitter.com/simplynaturalgo

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow this blog

Get every new post delivered right to your inbox.