Summary:

Trahanoto with courgettes (zucchini) and ricottan is a gluten free recipe with 6 servings. One portion of this dish contains around 12g of protein, 11g of fat, and a total of 366 calories. For $2.11 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up 5 oz, oz. courgettes/zucchini, white wine, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so awesome. Similar recipes are Trahanoto with courgettes (zucchini) and ricotta, Courgettes with mint & ricotta, and Zucchini Tart Recipe (tarte Aux Courgettes).

Dietary Info:

Ingredients:

• 2 tbsp butter - $3.49
• 200 g oz. courgettes/zucchini - N/A
• 1 handful mint leaves - $2.49
• 1 handful parsley - $1.29
• 4 shallots - $3.99
• 1 clove garlic - $0.89
• 1 glass white wine - $16.99
• 900 ml cups vegetable stock - N/A
• 100 g cup ricotta - $2.59
• 100 g cup parmesan - $5.49
• 6 servings salt & pepper - $2.79
• 6 servings lemon zest - $4.99
• 300 g .5 oz - $3.69

Instructions:

1. In a saut pan, melt half the butter over medium heat. Once the butter is melted, saut the courgettes until tender, about 5 minutes. Stir in the mint and parsley.
2. Transfer to a plate and set aside.
3. In the same pan, melt the remaining butter.
4. Add the shallots and garlic and saut until softened, about 2-3 minutes.
5. Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening.
6. Pour in the wine and stir until completely absorbed.
7. If using trahanoto, pour in the stock and allow to simmer, stirring regularly, until all the liquid is absorbed.
8. If using risotto rice, add 1 ladle of stock and stir continuously until absorbed. Re peat, one ladle at a time, until the rice is cooked but still has a little bite. It should take 18-20 minutes and you may not need all the stock.
9. Add the ricotta and parmesan, and mix well. Season with salt and pepper, add the courgettes and mix.
10. Cover and allow to rest for 2 minutes before serving, topped with fresh lemon zest.
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