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Zucchini Risotto

Reviewed: Aug. 13, 2011
I had never made risotto before, but this was easy to make and so delicious. I added three cloves of garlic with the onions, added some sliced carrots along with the rice, and sliced the zucchini thinly with a mandolin. Since I didn't have sun-dried tomatoes on hand, I used a cut up fresh tomato. The combination of colors made an appealing dish. I cut the recipe in half for the two of us and had plenty for two main meals even when my husband had seconds. Liked the thyme/basil combo. Excellent dish and will make again.
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