Vegetarian

zucchini sun dried tomato risotto takes 10 minutes to prepare.

zucchini sun dried tomato risotto takes 30 minutes to cook.

zucchini sun dried tomato risotto makes 6 servings.

The ingredients for zucchini sun dried tomato risotto are:

7 Cups vegetable stock
2 T olivio (butter)
1 medium onion chopped
2 cups arborio rice uncooked
1 medium zucchini chopped or sliced with a peeler
1/2 cup of sun dried tomatoes
1 t dried thyme
1/2 cup grated parmesan (or mozzarella)
fresh basil leaves to taste
salt and pepper to taste

Here is how you make zucchini sun dried tomato risotto:

1. Bring stock to a boil, then reduce to a simmer.2. Melt butter in a large, deep skillet over medium heat. Stir in onions and cook for 2 minutes, or until softened. 3. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.4. Gradually ladle in simmering vegetable stock, stirring continuously. After each ladle, let the risotto soak up the juice before adding more stock. Continuously stir. Risotto should become creamy and al dente.5. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously.6. Stir in basil and cheese. makes 6 servings. Season with salt, pepper, and Parmesan cheese to taste. Number of Servings: 6Recipe submitted by SparkPeople user JOANNA12.

The nutritional information for zucchini sun dried tomato risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 322.6

• Total Fat: 5.5 g
• Cholesterol: 6.6 mg
• Sodium: 1,334.1 mg
• Total Carbs: 57.7 g
• Dietary Fiber: 2.2 g
• Protein: 9.6 g