CookPal AI
Zucchini Risotto

Zucchini Risotto

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Broth and Stock

    • 7 cups vegetable or chicken stock

  • Dairy

    • 🧈 1 tablespoon butter
    • 🧀 6 tablespoons freshly grated Parmesan cheese

  • Vegetables

    • 🧅 1 medium onion, chopped
    • ½ medium zucchini, thinly sliced with a vegetable peeler
    • 1 tablespoon chopped fresh basil leaves

  • Grains

    • 2 cups Arborio rice, uncooked

  • Spices and Seasonings

    • 1 teaspoon dried thyme, crushed
    • 🧂 Freshly ground black pepper to taste

STEPS

1

Bring stock to a boil in a saucepan, then reduce heat to a low simmer.

2

Melt butter in a large, heavy-bottomed stock pot over medium heat. Add onion and cook until softened, about 2 minutes.

3

Add rice and cook until lightly toasted, about 2 minutes, stirring constantly.

4

Gradually add simmering stock, stirring continuously. Risotto will become creamy and slightly sticky. When almost finished, stir in zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. The rice should be tender yet firm to the bite.

5

Stir in 3 tablespoons Parmesan cheese and basil just before serving. Divide among six bowls and sprinkle servings with the remaining 3 tablespoons cheese. Season with black pepper to taste.

NUTRIENTS

Per 1 serving

🔥

364

Calories

  • 9
    Protein
  • 71
    Carbs
  • 4
    Fats

💡 Use high-quality Arborio rice for the best texture.Keep your stock warm to ensure smooth and even cooking.You can substitute Parmesan with mozzarella for a slightly different flavor profile.This dish pairs well with a fresh side salad or crusty bread.