Fresh zucchini is in abundance this time of year, so go raid your garden {or your neighbors garden… or get some on sale at the grocery store!} and make this delicious risotto. I serve mine as a side dish, but personally, I could eat it as a main dish. It’s flavorful and creamy, courtesy of the Arborio rice that’s used to make risotto. It’s easy too and can be customized to fit your tastes.
adapted from Allrecipes
- 4 cups vegetable or chicken stock
- 2 tablespoon butter
- 1/4 cup white cooking wine
- 1/2 cup chopped onion
- 1 cup Arborio rice, uncooked
- 1 small-medium zucchini, halved then sliced
- 5-8 sun-dried tomatoes, chopped
- 1/2 teaspoon dried thyme
- 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
- 1 tablespoon chopped fresh basil leaves, or to taste (optional)
- salt & pepper to taste
Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer. {I used homemade chicken stock that I store in a large canning jar, so I just heated mine to a near-boil in the microwave.}
Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add in spices, white wine and tomatoes. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Set your timer to 25 minutes. Add half the broth initially, then after about 10-12 minutes, continue adding broth in 1/2 cup increments, stirring after each addition and adding more broth after the rice soaks it up. Cook, uncovered for the full 25 minutes, continuing to add broth as you go.
When the timer reaches the point where you have 10 minutes left, add the zucchini.
After your timer has beeped {and risotto has cooked 25 minutes} stir in cheese and fresh basil.