This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

363.5 calories; 9.1 g protein; 71.2 g carbohydrates; 9.5 mg cholesterol; 699.2 mg sodium. Full Nutrition

Reviews (220)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2008
i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese :) but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it! Read More
(179)

Most helpful critical review

Rating: 1 stars
07/08/2011
This was quite labor-intensive to make and the flavor was lacking. As a full-time working mother and wife I need recipes that are healthy delicious and quick - this is not one of them. I love risotto and was hoping this would turn out well but it's in desperate need of garlic salt and something else. Not a big fan of the addition of the thyme and I usually like thyme. Definitely will not make this again. Only reason hubby and I ate it was because we can't stand to waste food. Read More
(5)
326 Ratings
  • 5 star values: 194
  • 4 star values: 88
  • 3 star values: 35
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
06/16/2008
i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese :) but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it! Read More
(179)
Rating: 5 stars
06/16/2008
i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese :) but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it! Read More
(179)
Rating: 4 stars
08/02/2005
risotto is intimidating because of all of the stirring. As much as I cook, I still cannot get rice to work, so how was I going to make something as complicated as risotto? Thanks to this recipe (my inaugural attempt), my risotto was wonderful. Being a WeightWatcher girl, I did not add the parmesan cheese to the top (didn't miss it) and added lots of veggies. I too rough chopped my zucchini, and added chopped fresh broccoli and sweet peas (at the very end). I'd recommend carrots too. One happy note: I did not "stir continuously". Instead I used a very good pot and stirred "quite often", until the end. When the mixture thickened, I "stirred continuously" and voila! No blob. Thanks for the great recipe. Read More
(127)
Advertisement
Rating: 4 stars
03/28/2006
This was my first risotto attempt and it worked out pretty well. I was cooking for 2 so I scaled back the ingredients as follows(which made enough for 3): 4 cups chicken broth 1 tablespoon butter 1 cup rice 1/2 sweet onion chopped 2 small carrots chopped 5 sun dried tomatoes (used the kind packed in oil) 1 zucchini chopped 1 tablespoon dried thyme 3 tablespoons fresh grated parmesan 12 small basil leaves sliced width-wise I sauteed the carrots and onions together first then added the rice and followed the rest of the recipe as instructed. Carrots sweeted it up a bit and the basil should not be skipped - it added a really nice flavor. With constant stirring over medium heat the risotto probably took about 30 minutes total to cook. My fiance liked it and I enjoyed the leftovers for lunch the next day. I will make this again! Read More
(92)
Rating: 5 stars
04/08/2006
Loved this recipe!! I followed directions exactly; but used 1/2 teaspoon dried basil since I did not have fresh. Is definitely a keeper!! Thanks for the recipe. Read More
(27)
Rating: 5 stars
06/01/2009
This was an excellent recipe. The flavor was perfect. The only changes I made were to add 5 or 6 leaves of fresh basil I used an entire zucchini instead of half marinated sun dried tomatoes and I used more parm. Oh and freshly ground pepper. Yum! Read More
(25)
Advertisement
Rating: 5 stars
09/15/2006
This was the best side dish I've made in a long time! I substitued 1 cup of low sodium broth with 1 cup of a dry white wine which added a lot of flavor. I used dried thyme and basil and didn't miss the fresh herb taste. This recipe is a keeper! Read More
(23)
Rating: 4 stars
12/04/2006
We really enjoyed this! A veggie dish that doesn't taste like it's missing meat at all. I doubled the onion zucchini and sundried tomatoes and added a little garlic. It was nowhere near bland despite the fact that I forgot to add the thyme completely. My sundried tomatoes were marinated with herbs and that more than a made up for the lack of thyme. I like my veggies chunky and crunchy so I cut the zucchini into bigger bits but I may slice them thinner next time as the recipe suggest as my boyfriend said the chunks reminded him of his childhood when he didn't like zucchini as a side dish. Fair enough. Will definitely make this healthy feeling and delicious risotto again. Read More
(19)
Rating: 5 stars
05/22/2006
WOW! I love risotti but I never thought of using sun-dried tomatoes in them! They really give a special kick to this creamy dish. I used feta because I had some that would have gone bad otherwise but I'm sure it's great with parmesan too. And I also like the fact that you can play on the zucchini/rice ratio to make it an healthier dish. Read More
(15)
Rating: 5 stars
11/02/2004
Absolutely fantastic - the whole family and guest wanted more!!! Read More
(12)
Rating: 1 stars
07/08/2011
This was quite labor-intensive to make and the flavor was lacking. As a full-time working mother and wife I need recipes that are healthy delicious and quick - this is not one of them. I love risotto and was hoping this would turn out well but it's in desperate need of garlic salt and something else. Not a big fan of the addition of the thyme and I usually like thyme. Definitely will not make this again. Only reason hubby and I ate it was because we can't stand to waste food. Read More
(5)