Zucchini Risotto
Description
This creamy main dish, zucchini risotto, with less butter and no wine, gets a splash of color by adding zucchini, sun-dried tomatoes, and fresh basil.
Ingredients
•
7 cups vegetable or chicken stock
•
1 tablespoon butter
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1 medium onion, chopped
•
2 cups Arborio rice, uncooked
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1/2 medium zucchini, thinly sliced with a vegetable peeler
•
10 sun-dried tomatoes, softened and chopped
•
1 teaspoon dried thyme, crushed
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6 tablespoons freshly grated Parmesan (or mozzarella) cheese
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1 tablespoon chopped fresh basil leaves, or to taste
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freshly ground black pepper to taste
Directions
1
Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
2
Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
3
Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become “creamy” and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.
4
Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.