1tbspchopped fresh basil leavesor 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.