Zucchini Risotto

Cooking Recipes Catalogue
Advertizing:

Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini. Much less butter than usually called for, yet all the delicious flavor of the original for a light, yet filling meal.

INGREDIENTS (for 6 servings):

PREPARATION:

  • 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 enjoy!