Zucchini Risotto

Name: Zucchini Risotto
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; 1 tablespoon chopped fresh basil leaves, or to taste (optional); freshly ground black pepper to taste

10 ingredients

1 steps

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
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.", "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