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Zucchini Risotto

LitleLisa1
  • 45 minutes
  • Serves 6

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 with a vegetable peeler

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