Zucchini Risotto

Zucchini Risotto
Photo by allrecipes.com


  • 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
  • + 3 more ingredients
    • 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
    • 1 tablespoon chopped fresh basil leaves, or to taste (optional)
    • freshly ground black pepper to taste

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,...

View full recipe at SpringPad


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