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Zucchini Risotto

1 review
Servings 6 Prep Time 15 Minutes Cook Time 30 Minutes


1 Tablespoon Butter
7 Cups Chicken Broth
1/2 Zucchini, Thinly Sliced
To Taste Seasoning - Black Pepper
1 Onions, Chopped
6 Tablespoons Cheese - Parmesan (Grated)
1 Tablespoon Basil
10 Tomatoes - Sun Dried, Softened and Chopped
1 Teaspoon Seasoning - Thyme (Ground)
2 Cups (Uncooked) Rice - Arborio


Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.

Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened.
Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

Rate this recipe


It was very easy and very good! I've never made risotto before, so I wasn't sure how it would turn out. However, there is one flaw in the recipe. DO NOT ADD ALL THE CHICKEN BROTH!!!! The recipe says to ladle it in gradually, but does not say not to use it all. When it was almost done and it was still really soupy, I looked at the next part of the recipe and it says to "add stock as needed" later. I ended up ladling 1.5 cups BACK out of the pot. However, it still turned out great! That's my only advice - other than that, this is a great recipe!