Recipe by LitleLisa1
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
vegetable or chicken stock
Arborio rice, uncooked
medium zucchini, thinly sliced with a vegetable peeler
sun-dried tomatoes, softened and chopped
dried thyme, crushed
freshly grated Parmesan (or mozzarella) cheese
chopped fresh basil leaves, or to taste
freshly ground black pepper to taste
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 about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese :) but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it!
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 risotto and was hoping this would turn out well, but it's in desperate need of garlic salt and something else. Not a big fan of the addition of the thyme, and I usually like thyme. Definitely will not make this again. Only reason hubby and I ate it was because we can't stand to waste food.
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 (my inaugural attempt), my risotto was wonderful. Being a WeightWatcher girl, I did not add the parmesan cheese to the top (didn't miss it) and added lots of veggies. I too rough chopped my zucchini, and added chopped fresh broccoli and sweet peas (at the very end). I'd recommend carrots too.
One happy note: I did not "stir continuously". Instead I used a very good pot and stirred "quite often", until the end. When the mixture thickened, I "stirred continuously" and voila! No blob.
Thanks for the great 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 butter
1 cup rice
1/2 sweet onion chopped
2 small carrots chopped
5 sun dried tomatoes (used the kind packed in oil)
1 zucchini chopped
1 tablespoon dried thyme
3 tablespoons fresh grated parmesan
~ 12 small basil leaves sliced width-wise
I sauteed the carrots and onions together first, then added the rice and followed the rest of the recipe as instructed. Carrots sweeted it up a bit and the basil should not be skipped - it added a really nice flavor. With constant stirring over medium heat, the risotto probably took about 30 minutes total to cook. My fiance liked it and I enjoyed the leftovers for lunch the next day. I will make this again!
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 and I used more parm. Oh and freshly ground pepper. Yum!
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 miss the fresh herb taste. This recipe is a keeper!
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 despite the fact that I forgot to add the thyme completely. My sundried tomatoes were marinated with herbs and that more than a made up for the lack of thyme. I like my veggies chunky and crunchy so I cut the zucchini into bigger bits, but I may slice them thinner next time, as the recipe suggest, as my boyfriend said the chunks reminded him of his childhood when he didn't like zucchini as a side dish. Fair enough. Will definitely make this healthy feeling and delicious risotto again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 37
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
This creamy Italian rice dish makes an elegant main course.
Make a creamy risotto with naturally sweet butternut squash.
Watch how to make this delicious mushroom risotto.