Zucchini Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4
Ingredients
  • 4 cups broth (chicken or vegetable)
  • 2 teaspoons butter
  • 1 1/3 cups uncooked Arborio rice
  • 1 medium zucchini (about 6-inch, or 5 ounces), ends trimmed off, quartered lengthwise and thinly sliced
  • 6 sun-dried tomatoes, diced
  • 1 teaspoon dried thyme, crushed, or 2 teaspoons fresh thyme leaves, chopped
  • 1 tablespoon chopped fresh basil leaves, chopped (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • Black pepper to taste
Instructions
  1. In a large saucepan over medium high heat, bring broth to a boil, then reduce heat to a low simmer.
  2. In a large heavy-bottom skillet, melt butter over medium heat. Add rice and cook about 2 minutes, stirring often, until lightly toasted. Ladle in about 1 cup hot broth and stir often until liquid is mostly absorbed. Continue to ladle in broth, 1 cup at a time, and stir often until liquid is mostly absorbed. Repeat until rice is still slightly firm but cooked through. If you like it softer but have used up the broth, heat some water in the saucepan and stir it in 1/2 cup at a time. This process takes 20 to 30 minutes.
  3. When rice is almost the firmness or softness you like, add zucchini, sun-dried tomatoes, and thyme. Just before serving, stir in optional basil and 3 tablespoons Parmesan cheese. Serve sprinkled with remaining cheese and black pepper, if desired.
Nutrition Information
Calories: 326 Fat: 4g; Saturated fat: 2g; Carbohydrates: 60g; Sugar: 6g; Fiber: 5g; Protein: 11g; Cholesterol: 5mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/08/30/creamy-risotto-plus-fresh-zucchini-equals-a-delicious-side-dish/