Zucchini Risotto

This creamy main dish, zucchini risotto, with less butter and no wine, gets a splash of color by adding zucchini, sun-dried tomatoes, and fresh basil.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 364 Calories

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped
• freshly ground black pepper to taste
• 1 teaspoon dried thyme, crushed
• 1 tablespoon chopped fresh basil leaves, or to taste
• 7 cups vegetable or chicken stock
• 2 cups Arborio rice, uncooked
• 10 sun-dried tomatoes, softened and chopped
• 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
• 0.5 medium zucchini, thinly sliced with a vegetable peeler

Recipe Instructions

Step 1

Bring stock to a boil in a saucepan, then reduce heat to a low simmer.

Step 2

Melt butter in a large, heavy bottomed stock pot over medium heat. Add onions; cook until softened, 2 minutes.

Step 3

Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.

Step 4

Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among 6 bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.