Easy

Zucchini Risotto

vegetable chicken stock butter medium onion chopped arborio rice uncooked ½ medium zucchini thinly sliced with a vegetable peeler sun-dried tomatoes softened chopped dried thyme crushed freshly grated parmesan mozzarella cheese chopped fresh basil leaves taste optional freshly ground black pepper taste bring stock to a boil in a saucepan, then reduce heat to a low simmer. melt butter in a large, heavy bottomed stock pot over medium heat. add onion; cook until softened, 2 minutes. add rice; cook until lightly toasted, 2 minutes, stirring constantly. gradually add simmering stock, stirring continuously. risotto will become "creamy" and slightly sticky. when almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. when finished, the rice should be tender yet firm to the bite. stir in 3 tablespoons parmesan cheese and basil just before serving; divide among six bowls. sprinkle servings with remaining 3 tablespoons cheese; season with black pepper. zucchini risotto vegetarian vegetarian whole grain 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 bring stock to a boil in a saucepan, then reduce heat to a low simmer. melt butter in a large, heavy bottomed stock pot over medium heat. add onion; cook until softened, 2 minutes. add rice; cook until lightly toasted, 2 minutes, stirring constantly. gradually add simmering stock, stirring continuously. risotto will become "creamy" and slightly sticky. when almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. when finished, the rice should be tender yet firm to the bite. stir in 3 tablespoons parmesan cheese and basil just before serving; divide among six bowls. sprinkle servings with remaining 3 tablespoons cheese; season with black pepper. ["vegetable chicken stock", "butter", "medium onion chopped", "arborio rice uncooked", "½ medium zucchini thinly sliced with a vegetable peeler", "sun-dried tomatoes softened chopped", "dried thyme crushed", "freshly grated parmesan mozzarella cheese", "chopped fresh basil leaves taste optional", "freshly ground black pepper taste"] adding stock as needed and stirring continuously. When finished

Ingredients (10)

7 cups vegetable or chicken stock g

1 tablespoon butter g

1 medium onion, chopped g

2 cups Arborio rice, uncooked g

½ medium zucchini, thinly sliced with a vegetable peeler g

10 sun-dried tomatoes, softened and chopped g

1 teaspoon dried thyme, crushed g

6 tablespoons freshly grated Parmesan (or mozzarella) cheese g

1 tablespoon chopped fresh basil leaves, or to taste (Optional) g

freshly ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

["Bring stock to a boil in a saucepan, then reduce heat to a low simmer.", "Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.", "Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become \"creamy\"" and slightly sticky. When almost finished