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Parmesan Zucchini Risotto with Garlic Salt Strip Loin https://www.metro.ca/userfiles/image/recipes/risotto-parmesan-courgette-contre-filet-11387.jpg PT10M PT20M PT30M
Risotto :Heat the oil and butter in a pot. Sweat the grated zucchini for 2 minutes. Add the onion and garlic and cook for 2 minutes.Add the white wine and rice and reduce until almost dry.Add 2 cups of chicken broth and the thyme sprig and stir. Save the rest of the broth for the end of the risotto’s cooking time. Cover and cook over low heat for 15 minutes. Remove the lid and cook for another 5 minutes, stirring continuously as you add the rest of the broth.Remove from heat and gently stir in the cold butter and Parmesan cheese. Season to taste.Steak :Preheat the oven to 350°F (180°C).Season the steaks with salt, garlic powder, and pepper.Heat the oil and butter in a hot frying pan. Add the steaks and cook for 2 minutes per side. Finish cooking in the oven for 10 to 15 minutes.Once cooked, take the steaks out of the oven and let rest for 5 minutes before slicing.Topping :Heat the oil and butter in a nonstick skillet. Add the diced zucchini and shallot and cook for 5 minutes or until golden brown. Season and set aside.Serve the risotto in a bowl with the fried zucchini and shallot. Place the strip loin slices on top.
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risotto: 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1 zucchini grated 1 onion finely chopped 2 garlic cloves crushed 1 cup (125 ml) dry white wine 1 cup (250 ml) Arborio rice, cooked 2 3/4 cups (690 ml) vegetable or chicken broth 1 fresh thyme 1/4 cup (60 ml) cold butter 3/4 cup (180 ml) parmesan cheese freshly grated topping: 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1 zucchini finely diced 1 shallot finely chopped steak: 2 strips loin steak of 1 1/2 inch stick 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) butter 1/2 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) garlic salt To taste ground pepper
Parmesan Zucchini Risotto with Garlic Salt Strip Loin

Parmesan Zucchini Risotto with Garlic Salt Strip Loin

Rate this recipe
1 Vote
4
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • risotto:
  • 1 tablespoon
    (15 ml)
    olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    butter
  • 1
    zucchini grated
  • 1
    onion finely chopped
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    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 2
    garlic cloves crushed
  • 1 cup
    (125 ml)
    dry white wine
  • 1 cup
    (250 ml)
    Arborio rice, cooked
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    Flyer Deal  (1)
    BEN'S ORIGINAL CONVERTED RICE

    BEN'S ORIGINAL CONVERTED RICE

    $7.99 ea.

    1.6 - 2 kg SELECTED VARIETIES


  • 2 3/4 cups
    (690 ml)
    vegetable or chicken broth
  • 1
    fresh thyme
  • 1/4 cup
    (60 ml)
    cold butter
  • 3/4 cup
    (180 ml)
    parmesan cheese freshly grated

  • topping:
  • 1 tablespoon
    (15 ml)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    butter
  • 1
    zucchini finely diced
  • 1
    shallot finely chopped

  • steak:
  • 2
    strips loin steak of 1 1/2 inch stick
    You might like:

    Flyer Deals  (2)
    PLATINUM GRILL ANGUS SIRLOIN TIP ROAST OR VALUE PACK STEAK

    PLATINUM GRILL ANGUS SIRLOIN TIP ROAST OR VALUE PACK STEAK

    $4.99 /lb

    CUT FROM CANADA AAA GRADE 11.00/kg


    PLATINUM GRILL ANGUS TENDERIZED HIP STEAK VALUE PACK

    PLATINUM GRILL ANGUS TENDERIZED HIP STEAK VALUE PACK

    $6.99 /lb

    CUT FROM CANADA AAA GRADE 15.41/kg


  • 1 tablespoon
    (15 ml)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 tablespoon
    (15 ml)
    butter
  • 1/2 teaspoon
    (5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    garlic salt
  • To taste
    ground pepper
Imprimer ma sélection

Preparation

Risotto :

Heat the oil and butter in a pot. Sweat the grated zucchini for 2 minutes. Add the onion and garlic and cook for 2 minutes.

Add the white wine and rice and reduce until almost dry.

Add 2 cups of chicken broth and the thyme sprig and stir. Save the rest of the broth for the end of the risotto’s cooking time. Cover and cook over low heat for 15 minutes. Remove the lid and cook for another 5 minutes, stirring continuously as you add the rest of the broth.

Remove from heat and gently stir in the cold butter and Parmesan cheese. Season to taste.

Steak :

Preheat the oven to 350°F (180°C).

Season the steaks with salt, garlic powder, and pepper.

Heat the oil and butter in a hot frying pan. Add the steaks and cook for 2 minutes per side. Finish cooking in the oven for 10 to 15 minutes.

Once cooked, take the steaks out of the oven and let rest for 5 minutes before slicing.

Topping :

Heat the oil and butter in a nonstick skillet. Add the diced zucchini and shallot and cook for 5 minutes or until golden brown. Season and set aside.

Serve the risotto in a bowl with the fried zucchini and shallot. Place the strip loin slices on top.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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