Zucchini Risotto
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"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."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 6
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INGREDIENTS:
- 7 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups Arborio rice, uncooked
- 1/2 medium zucchini, thinly sliced with a vegetable peeler
- 10 sun-dried tomatoes, softened and chopped
- 1 teaspoon dried thyme, crushed
- 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
- chopped fresh basil leaves, or to taste (optional)
- freshly ground black pepper to taste
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DIRECTIONS:
- Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
- 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.
- 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 enjoy!
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