Zucchini Risotto

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

Recipe Instructions

Step 1
Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
Step 2
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 3
Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
Step 4
Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

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

Categories

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