For an extra layer of flavor, consider toasting the Arborio rice in the pot for a minute or two before adding the butter and onions. The key to a creamy risotto is patience and constant stirring. Don't rush the process of adding the stock, and be sure to stir frequently to release the rice's starch. Feel free to experiment with other vegetables and herbs. Asparagus, peas, or mushrooms would all be delicious additions. If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes instead. Simply halve them and add them to the risotto along with the zucchini. Mozzarella can be substituted for Parmesan cheese if desired.
Zucchini Risotto
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS1.0K
Embrace the lightness of summer with this vibrant zucchini risotto. A symphony of flavors unfolds as creamy Arborio rice dances with fresh zucchini ribbons, sun-dried tomatoes, and fragrant basil. This streamlined recipe delivers a comforting and flavorful experience without excessive butter or hard-to-find ingredients.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate71 g
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Cholesterol10 mg
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Fiber3 g
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Protein9 g
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Saturated Fat2 g
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Sodium699 mg
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Sugar6 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a saucepan, bring the stock to a boil, then reduce heat to a gentle simmer. (5 minutes)
02 Step
Recipe View Melt the butter in a large, heavy-bottomed stock pot over medium heat. Add the chopped onion and cook until softened and translucent. (2 minutes)
03 Step
Recipe View Add the Arborio rice to the pot and cook, stirring constantly, until lightly toasted, releasing its nutty aroma. (2 minutes)
04 Step
Recipe View Gradually add the simmering stock, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. The risotto will become creamy and slightly sticky as the rice releases its starch. Continue this process until the rice is almost cooked through. (20-25 minutes)
05 Step
Recipe View Stir in the zucchini ribbons, sun-dried tomatoes, and crushed thyme. Continue adding stock as needed, stirring continuously, until the rice is tender but still firm to the bite (al dente). (5 minutes)
06 Step
Recipe View Remove from heat and stir in 3 tablespoons of Parmesan cheese and the chopped fresh basil. (1 minute)
07 Step
Recipe View Divide the risotto among six bowls, sprinkle each serving with the remaining 3 tablespoons of cheese, and season with freshly ground black pepper to taste. Serve immediately.
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Please Rate
Tristin Crist
Dec 24, 2023The thyme was a great touch, really brought out the flavors.
Damon Pfeffer
Oct 12, 2023I used mozzarella instead of parmesan and it was still delicious.
Hassan Johnstonfeest
May 15, 2023This recipe was so easy to follow!
Jacquelyn Pacocha
Mar 23, 2023My family devoured this! Will definitely make it again.
Misael Herman
Dec 11, 2022I added a splash of white wine before adding the stock, it gave it a nice depth.
Kara Krajcik
Nov 8, 2022I loved the addition of sun-dried tomatoes, it added a nice tang.