Courgette Risotto

Total Time

45 Minutes

Servings

6

Ingredients

• 7 cups vegetable or chicken stock
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cups Arborio rice, uncooked
• 1/2 medium courgette, thinly sliced with a vegetable peeler
• 10 sun-dried tomatoes, softened and chopped
• 1 teaspoon dried thyme, crushed
• 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
• chopped fresh basil leaves, or to taste (optional)
• freshly ground black pepper to taste

Instructions

1. Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
2. Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become 'creamy' and slightly sticky, yet still firm in the centre, or al dente.
3. When almost finished, stir in the courgette, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese.