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Zucchini Risotto


  • 4 cups vegetable or chicken stock
  • 2 tbsp butter
  • 1/4 cup white cooking wine
  • 1/2 cup chopped onion
  • 1 cup Arborio rice, uncooked
  • 1 small-medium zucchini, halved then sliced
  • 5-8 sun-dried tomatoes, chopped
  • 1/2 tsp dried thyme
  • 6 tbsp freshly grated Parmesan (or mozzarella) cheese
  • 1 tbsp chopped fresh basil leaves, or to taste (optional)
  • salt & pepper to taste


  • 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.