Zucchini Risotto
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Description
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.
Ingredients
- 7 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups Arborio rice, uncooked
- ½ 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
- 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.
Nutrition Facts
serving: 6 servings
calories: 363.5 kcal
carbohydrates: 71.2 g
protein: 9.1 g
saturated fat: 2.1 g
cholesterol: 9.5 mg
sodium: 699.2 mg
fiber: 3.1 g
sugar: 5.9 g
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