Zucchini risotto is simple, comforting dish made with rice, fresh vegetables, cheese & savory herbs. Perfect zucchini side dish or main dish that both hearty & healthy, with tons of flavor!
Melt butter in a large, heavy bottomed stock pot over medium heat.
Stir in onions and cook for 2 minutes, or until softened.
Add in spices, white wine and tomatoes.
Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
Add in 2 cups of broth and bring to a boil.
Set your timer to 25 minutes. When there are 10 minutes left, reduce the heat to a low simmer. Add in the zucchini and 1/2 a cup of chicken broth. Continue adding broth in 1/2 cup increments, stirring after each until the rice soaks it up.
After your timer has beeped {and risotto has cooked 25 minutes} stir in cheese and fresh basil. Serve hot, topped with additional Parmesan.
Notes
Recipe serves 6 as a side dish, 2-3 as a main dish.