Zucchini and Sundried Tomato Risotto

    Zucchini and Sundried Tomato Risotto


    287 people made this

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

    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 (1)


    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

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