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"This creamy main dish receives a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With plenty less butter than in a regular risotto recipe and no wine, there's no walking around for substances you don't have handy! The end result is a adorable, mild taste in a completely filling meal."
- 7 cups vegetable or chook inventory
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cups Arborio rice, uncooked
- 1/2 medium zucchini, thinly sliced with a vegetable peeler
- 10 solar-dried tomatoes, softened and chopped
- 1 teaspoon dried thyme, crushed
- 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
- 1 tablespoon chopped sparkling basil leaves, or to flavor (elective)
- freshly ground black pepper to flavor
|Prep : 15M||Cook : 6M||Ready in : 45M|
- Bring vegetable or chook inventory to a boil in a medium stock pot, then reduce warmth to a low simmer.
- Melt butter in a big, heavy bottomed stock pot over medium heat. Stir in onions and cook dinner for 2 minutes, or until softened. Add the rice and cook dinner for any other 2 mins, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto turns into "creamy" and barely sticky, yet nevertheless corporation in the middle, or al dente.
- When almost completed, stir inside the zucchini, sun-dried tomatoes, and thyme, including stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with final cheese, and season with pepper to taste.
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