Zucchini Risotto Cakes with Provencal Sauce

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Zucchini Risotto Cakes with Provencal Sauce

 

Recipe By : Vegetarian Planet - Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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Risotto Cakes:

3 tablespoons olive oil

1 cup chopped onion

2 large garlic cloves -- minced

3/4 cup uncooked Arborio or sushi style white rice

1/2 cup white wine

1/2 teaspoon salt

2 cups water -- kept at a slow

simmer

1 medium zucchini -- grated (about 11/2

cups)

2/3 cup grated parmesan cheese

fresh-ground black pepper to taste

Tomato Compote:

3 ripe medium tomatoes -- chopped

1/2 cup minced onion

25 imported black olives -- such as Kalamata,

pitted

1/4 cup basil leaves -- sliced thin

salt and fresh ground black pepper to

taste

Garnish:

grated parmesan cheese

1/4 cup basil leaves -- sliced thin

 

In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

Add the onions, and saute them, stirring frequently, until they soften,

about 5 minutes. Add the garlic and rice, and saute, stirring, for 2

minutes. Add the wine and salt, and cook and stir until the wine has

almost evaporated. Add /2 cup of the simmering water. Let the rice cook,

stirring frequently, until the water has been absorbed, then add /2 cup

more water, and continue stirring. Keep adding the water, waiting for it

to be absorbed (but continuing to stir often) before adding more, until

all of the water is used. As you are adding the water, note when about

10 minutes have elapsed since you began adding it; at that time, stir in

the grated zucchini.

When the risotto is done (after about 18 to 20 minutes), the rice will

be tender but still a little chewy, and the risotto creamy but not too

wet. Take the risotto off the heat, and stir in the Parmesan cheese and

pepper. Transfer the risotto to a bowl, and chill it for at least _

hour.

 

Make the compote: Heat the tomatoes in a skillet over medium heat. Once

they are hot, add the onion. Cook, stirring frequently, for 1 minute.

Then promptly take the pan off the heat. Stir in the olives, the basil,

and the salt and pepper. Make the risotto cakes: Heat the remaining 2

tablespoons oil in a heavy skillet over high heat. Form the risotto into

four cakes about 1/2 inches thick. When the oil is very hot, place the

cakes in the skillet. Turn the heat down a bit, and sear the cakes on

one side for 3 to 4 minutes, or until they are golden brown on the

underside. Flip the cakes with a spatula, and sear them on the other

side for 3 minutes.

Divide the tomato-olive compote among four plates. Place a risotto

cake on each plate, then garnish with some additional Parmesan cheese

and basil slivers. serves 4

 

 

 

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Per serving (excluding unknown items): 866 Calories; 62g Fat (69%

calories from fat); 34g Protein; 29g Carbohydrate; 53mg Cholesterol;

2648mg Sodium

 

 

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