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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.