Zucchini Risotto
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
39
Spice
47
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
7 cups
Vegetable1 tbsp
Butter1 medium
Onion (chopped)2 cups
Arborio Rice (uncooked)1 tsp
Dried Thyme (crushed)6 tbsps
Freshly Grated ParmesanDirections:
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
3
Stir in onions and cook for 2 minutes, or until softened
4
Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted
5
Gradually ladle in simmering vegetable stock, stirring continuously
6
Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente
7
When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously
8
Stir in basil and 3 tablespoons cheese just before serving
9
Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste