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My review
Zucchini Risotto
LitleLisa1
"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."
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Ingredients
45 m servings 363 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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: 363 calories; 4.1 g fat; 71.2 g carbohydrates; 9.1 g protein; 9 mg cholesterol; 699 mg sodium. Full nutrition
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Reviews
Read all reviews 209301 Ratings
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Most helpful positive review
6/16/2008
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 abou...
Most helpful critical review
7/8/2011
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 ...
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6/16/2008
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 abou...
8/2/2005
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...
10/24/2005
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 b...
4/8/2006
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.
5/30/2009
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 an...
9/15/2006
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...
12/4/2006
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 d...
5/22/2006
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 otherwis...