Zucchini Boat Stuffed with Tricolor Risotto Recipe

 
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Zucchini Boat Stuffed with Tricolor Risotto
How to make Zucchini Boat Stuffed with Tricolor Risotto
  • Chef: Narayan Salunke - Radisson Blu Resort and Spa Alibaug
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Zucchini Boat Stuffed with Tricolor Risotto: A perfect dish to celebrate Independence day! Healthy, delicious and easy, this dish boasts of Zucchini filled with risotto, cream and parmesan cheese.

Ingredients of Zucchini Boat Stuffed with Tricolor Risotto

  • 100 Gram Zucchini, medium
  • 60 Gram Arborio rice
  • 1 Tbsp Yellow bell pepper pesto
  • 1 Tbsp Basil pesto
  • 1 Tbsp Beetroot pesto
  • 50 Gram Onion, chopped
  • 100 Ml Dry white wine
  • 30 Ml Cooking cream
  • To taste Salt and pepper
  • 15 Ml Olive oil
  • 15 Gram Butter
  • 45 Gram Parmesan cheese

How to Make Zucchini Boat Stuffed with Tricolor Risotto

  • 1.In a large heavy-bottomed saucepan heat the oil and butter over medium heat.
  • 2.Sauté the chopped onions for 2-3 minutes.
  • 3.Add rice to this and stir for a few minutes until you get a slightly nutty aroma. Ensure the rice does not turn brown.
  • 4.Add wine to this mix and let it cook for a while. Add a scoop of stock and let it cook. Add another scoop of stock when all the previous liquid is absorbed. Repeat the process till the rice is tender but still firm to bite.
  • 5.Make three equal parts of cooked rice. Mix each part with three different types of pesto sauce coupled with cream & parmesan cheese.
  • 6.Fill these three types of risotto in a blanched scooped out zucchini halves.
  • 7.Sprinkle some cheese on top and serve warm.
Key Ingredients: Zucchini, Arborio rice, Yellow bell pepper pesto, Basil pesto, Beetroot pesto, Onion, Dry white wine, Cooking cream, Salt and pepper, Olive oil, Butter, Parmesan cheese

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