Ingredients

• 7 cups vegetable or chicken stock
• 1 tablespoon butter
• 1 medium onion , chopped
• 2 cups Arborio rice , uncooked
• 0.5 medium zucchini , thinly sliced with a vegetable peeler
• 10 sun-dried tomatoes , softened and chopped
• 1 teaspoon dried thyme , crushed
• 6 tablespoons freshly grated Parmesan , or mozzarella
• 1 tablespoon chopped fresh basil leaves , Optional
• freshly ground black pepper to taste

Instructions

1. 1 Bring stock to a boil in a saucepan, then reduce heat to a low simmer.
2. 2 Melt butter in a large, heavy bottomed stock pot over medium heat. Add onion; cook until softened, 2 minutes.
3. 3 Add rice; cook until lightly toasted, 2 minutes, stirring constantly. Gradually add simmering stock, stirring continuously. Risotto will become "creamy" and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. When finished, the rice should be tender yet firm to the bite.
4. 4 Stir in 3 tablespoons Parmesan cheese and basil just before serving; divide among six bowls. Sprinkle servings with remaining 3 tablespoons cheese; season with black pepper.

Nutrition per serving