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Zucchini Risotto

SUBMITTED BY: LitleLisa1 PHOTO BY: SunFlower

"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."
RECIPE RATING:
The reviewer gave this recipe 69 stars. This recipe average a 4.3 star rating.
Read Reviews (60)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
  2. 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. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2005 by Tarheel Fan
risotto is intimidating because of all of the stirring. As much as I cook, I still cannot get... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2006 by EstrellaChica
Loved this recipe!! I followed directions exactly; but used 1/2 teaspoon dried basil since I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2006 by D. Bennett
This was my first risotto attempt and it worked out pretty well. I was cooking for 2 so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2006 by Katie
This was the best side dish I've made in a long time! I substitued 1 cup of low sodium broth... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2004 by FCHAP
Absolutely fantastic - the whole family and guest wanted more!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2006 by Babzil
We really enjoyed this! A veggie dish that doesn't taste like it's missing meat at all. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2006 by kala
I'm am generally not a big fan of risotto, but this is fabulous! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2006 by buttercupbf
I loved this meal! Instead of chicken stock, I used vegetable stock which was really yummy. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by SunFlower
WOW! I love risotti but I never thought of using sun-dried tomatoes in them! They really give... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2006 by PERKYMINESWEEPER83