zucchini risotto

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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, yet still firm in the center, or al dente.
• 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.