Zucchini and Sundried Tomato Risotto

    45 minutes

    Risotto with zucchini, basil and sun-dried tomatoes. A little lighter in flavour and texture than a traditional buttery risotto.

    294 people made this

    Serves: 6 

    • 7 cups (1750ml) vegetable or chicken stock
    • 1 tablespoon butter
    • 1 medium onion, chopped
    • 2 cups (370g) Arborio rice, uncooked
    • 1 medium zucchini, thinly sliced with a vegetable peeler
    • 10 sun-dried tomatoes, softened and chopped
    • 1 teaspoon dried thyme, crushed
    • 60g grated Parmesan cheese
    • 1 tablespoon chopped fresh basil leaves, or to taste
    • freshly ground pepper to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring vegetable or chicken stock to a boil in a medium pot, then reduce heat to a low simmer.
    2. Melt butter in a large, heavy bottomed 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 and covered in the oil. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the centre.
    3. 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.

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    Reviews in English (220)


    Risotto is just so easy and tasty and zucchini seeems to taste better this way! I made a few changed only because of what I had in the fridge/cupboard. See the tweaks  -  29 Mar 2010


    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 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!  -  16 Jun 2008  (Review from Allrecipes USA and Canada)


    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 inaugural 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.  -  02 Aug 2005  (Review from Allrecipes USA and Canada)