Zucchini Risotto

Zucchini Risotto

194
LitleLisa1 0

"This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal."
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Ingredients

45 m servings 363 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
  2. Melt butter in a large, heavy bottomed stock pot 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. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
  3. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

Reviews

194
  1. 284 Ratings

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Most helpful positive review

i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes abou...

Most helpful critical review

This was quite labor-intensive to make and the flavor was lacking. As a full-time working mother and wife, I need recipes that are healthy, delicious and quick - this is not one of them. I love ...

i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes abou...

risotto is intimidating because of all of the stirring. As much as I cook, I still cannot get rice to work, so how was I going to make something as complicated as risotto? Thanks to this recipe...

This was my first risotto attempt and it worked out pretty well. I was cooking for 2 so I scaled back the ingredients as follows(which made enough for 3): 4 cups chicken broth 1 tablespoon b...

Loved this recipe!! I followed directions exactly; but used 1/2 teaspoon dried basil since I did not have fresh. Is definitely a keeper !! Thanks for the recipe.

This was an excellent recipe. The flavor was perfect. The only changes I made were to add 5 or 6 leaves of fresh basil, I used an entire zucchini instead of half, marinated sun dried tomatoes an...

This was the best side dish I've made in a long time! I substitued 1 cup of low sodium broth with 1 cup of a dry white wine, which added a lot of flavor. I used dried thyme and basil and didn't...

We really enjoyed this! A veggie dish that doesn't taste like it's missing meat at all. I doubled the onion, zucchini and sundried tomatoes and added a little garlic. It was nowhere near bland d...

WOW! I love risotti but I never thought of using sun-dried tomatoes in them! They really give a special kick to this creamy dish. I used feta because I had some that would have gone bad otherwis...

Absolutely fantastic - the whole family and guest wanted more!!!