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Recipe Zucchini Risotto (Main Dish)

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Required 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

Preparing/Cooking:

  • 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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