If you’re looking for a side dish straying from your typical steamed rice or baked potato, this is a fantastic change. Very different flavors, and not for the faint of heart. A great accompaniment to steak. Likes long walks on the beach at sunset.
Original recipe from allrecipes.com
Zucchini & Sun-Dried Tomato Risotto
Servings: 6 servings
Ingredients
- 7 cups vegetable or chicken stock
- 1 tbsp butter
- 1 medium onion chopped
- 2 cups Arborio rice uncooked
- 1/2 medium zucchini thinly sliced
- 10 sun-dried tomatoes softened and chopped
- 1 tsp dried thyme crushed
- 6 tbsp freshly grated Parmesan or mozzarella cheese
- 1 tbsp chopped fresh basil leaves or to taste (optional)
- freshly ground black pepper to taste
Instructions
- Bring vegetable or chicken stock to a boil in a medium saucepan, then reduce heat to a low simmer.
- Melt butter in a large, heavy bottomed saucepan 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, only adding another ladle when the liquid is almost all absorbed. 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 tbsp cheese just before serving. Serve by sprinkling with remaining cheese, and season with pepper to taste.
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