Zucchini Risotto189 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by LitleLisa1
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 363 cal
- 4.1 g
- 71.2 g
Based on a 2,000 calorie diet
Reviews (189)Rate This Recipe
"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 about half..." See more way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese :) but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it!"
"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 (my i..." See morenaugural attempt), my risotto was wonderful. Being a WeightWatcher girl, I did not add the parmesan cheese to the top (didn't miss it) and added lots of veggies. I too rough chopped my zucchini, and added chopped fresh broccoli and sweet peas (at the very end). I'd recommend carrots too. One happy note: I did not "stir continuously". Instead I used a very good pot and stirred "quite often", until the end. When the mixture thickened, I "stirred continuously" and voila! No blob. Thanks for the great recipe."
"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 butter ..." See more1 cup rice 1/2 sweet onion chopped 2 small carrots chopped 5 sun dried tomatoes (used the kind packed in oil) 1 zucchini chopped 1 tablespoon dried thyme 3 tablespoons fresh grated parmesan ~ 12 small basil leaves sliced width-wise I sauteed the carrots and onions together first, then added the rice and followed the rest of the recipe as instructed. Carrots sweeted it up a bit and the basil should not be skipped - it added a really nice flavor. With constant stirring over medium heat, the risotto probably took about 30 minutes total to cook. My fiance liked it and I enjoyed the leftovers for lunch the next day. I will make this again!"
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