In a large saucepan over medium high heat, bring broth to a boil, then reduce heat to a low simmer.
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.
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.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/08/30/creamy-risotto-plus-fresh-zucchini-equals-a-delicious-side-dish/