Zucchini Risotto

Name: Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 7 cups vegetable or chicken stock; 1 tablespoon butter; 1 medium onion, chopped; 2 cups Arborio rice, uncooked; 0.5 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; freshly ground black pepper to taste

4.4

(333)

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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.

Recipe by LitleLisa1

Published on March 9, 2020

49

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

7 cups vegetable or chicken stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
½ 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

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.

Nutrition Facts (per serving)

364	Calories
4g	Fat
71g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 364
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	11%
Cholesterol 10mg	3%
Sodium 699mg	30%
Total Carbohydrate 71g	26%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 9g
Vitamin C 6mg	29%
Calcium 96mg	7%
Iron 2mg	10%
Potassium 196mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.