Zucchini Risotto Recipe

Name: Zucchini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

1205

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 cups vegetable or chicken stock, 1 tablespoon butter, 1 medium onion, chopped, 2 cups Arborio rice, uncooked, and more.

Yes, Zucchini Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Risotto

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