Zucchini Risotto Recipe

Ingredients
<br>- 7 cups vegetable or chicken stock
<br>- 1 tablespoon butter
<br>- 1 medium onion, chopped
<br>- 2 cups Arborio rice, uncooked
<br>- 1/2 medium zucchini, thinly sliced with a vegetable peeler
<br>- 10 sun-dried tomatoes, softened and chopped
<br>- 1 teaspoon dried thyme, crushed
<br>- 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
<br>- 1 tablespoon chopped fresh basil leaves, or to taste (optional)
<br>- freshly ground black pepper to taste
<br><p></p>Directions
<br>step 1: Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
<br>step 2: 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 step 3: 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.
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Ingredients
- 7 cups vegetable or chicken 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 fresh basil leaves, or to taste (optional)
- freshly ground black pepper to taste

Directions
step 1: Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
step 2: 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.
step 3: 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.

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