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Zucchini Risotto Recipe

Recipe by: LitleLisa1

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
  • 2Melt 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.
  • 3When 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.
Ingredients
  • 6 servings
  • 363 cals
  • 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
  • 1 tablespoon chopped fresh basil leaves, or to taste (optional)
  • freshly ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    363
    18%
  • Fat:
    4.1
    6%
  • Carbs:
    71.2
    23%
  • Protein:
    9.1
    18%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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