Zucchini Risotto Popular Recipes

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Zucchini Risotto

"This creamy major dish gets a dash of shade with the addition of zucchini, sun-dried tomatoes, and basil. With an awful lot much less butter than in an average risotto recipe and no wine, there may be no running around for components you don't have on hand! The result is a lovely, light flavor in a very filling meal."

Ingredients :

7 cups vegetable or hen 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 clean basil leaves, or to flavor (optional)
freshly floor black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Bring vegetable or fowl stock to a boil in a medium stock pot, then lessen heat to a low simmer.
Melt butter in a huge, heavy bottomed inventory pot over medium warmth. Stir in onions and prepare dinner for two mins, or until softened. Add the rice and prepare dinner for another 2 minutes, stirring continuously, till gently toasted. Gradually ladle in simmering vegetable inventory, stirring continuously. Risotto turns into "creamy" and barely sticky, but still firm in the center, or al dente.
When nearly completed, stir inside the zucchini, solar-dried tomatoes, and thyme, including inventory as needed and stirring continuously. Stir in basil and 3 tablespoons cheese simply earlier than serving. Divide risotto amongst 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

Notes :

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