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Recipe Zucchini Risotto (Main Dish)
Home Cooking Recipes
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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