Name: Zucchini Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable or chicken stock - 7 cups; Butter - 1 tablespoon; Onion, chopped - 1 medium; Arborio rice, uncooked - 2 cups; Medium zucchini, thinly sliced with a vegetable peeler - ½; Sun-dried tomatoes, softened and chopped - 10; Dried thyme, crushed - 1 teaspoon; Freshly grated Parmesan (or mozzarella) cheese - 6 tablespoons; Chopped fresh basil leaves, or to taste (Optional) - 1 tablespoon; Freshly ground black pepper to taste - 1 tablespoon

Ingredients for - Zucchini Risotto

1. Vegetable or chicken stock 7 cups

2. Butter 1 tablespoon

3. Onion, chopped 1 medium

4. Arborio rice, uncooked 2 cups

5. Medium zucchini, thinly sliced with a vegetable peeler ½

6. Sun-dried tomatoes, softened and chopped 10

7. Dried thyme, crushed 1 teaspoon

8. Freshly grated Parmesan (or mozzarella) cheese 6 tablespoons

9. Chopped fresh basil leaves, or to taste (Optional) 1 tablespoon

10. Freshly ground black pepper to taste 1 tablespoon

How to cook deliciously - Zucchini Risotto

1 . Stage

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

2 . Stage

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.

3 . Stage

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.