Zucchini Risotto

This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.

• 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
• 7 cups vegetable or chicken stock
• 2 cups Arborio rice, uncooked
• ½ medium zucchini, thinly sliced with a vegetable peeler
• 10 sun-dried tomatoes, softened and chopped
• 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
• 1 tablespoon chopped fresh basil leaves, or to taste (Optional)

Recipe Instructions

Step 1

Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

Step 2

Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

Step 3

When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.