Ingredients
- 1/2 medium zucchini, thin sliced
- 10 sun-dried tomatoes, softened and diced
- 1 tablespoon butter, softened
- 7 cups chicken stock or vegetable broth
- 2 cups Arborio rice, uncooked
- 1 medium onion, peeled and coarsely chopped
- 1 garlic cloves, minced
- 1 tablespoon fresh basil leaves, crushed
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon oregano
- 2 teaspoon parsley leaves, chopped
- 1/4 cup heavy cream
- Salt and ground black pepper (for taste)
For Garnishing :
- 1/2 cup parmesan or mozzarella cheese, freshly grated (optional)
How to Make Zucchini RisottoPrepare Chicken Stock
Zucchini Risotto
Trivia
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