7 cups vegetable or chicken stock
1 tbsp. butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
½ medium zucchini, thinly sliced
10 sun-dried tomatoes, softened & chopped
1 tsp. dried thyme, crushed
6 tbsp. freshly grated parmesan cheese (or mozzarella)
1 tbsp. chopped fresh basil
Freshly ground black pepper to taste
Bring vegetable or chicken stock to a boil in a medium pot, then reduce heat to a low simmer.
Melt butter in a large, heavy bottom stock pot over medium heat. Stir in onions and cook for 2 minutes, until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Ladle in simmering vegetable stock, stirring continuously. Risotto will become creamy and slightly sticky, yet firm in the center.
When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tbsp. cheese before serving. Sprinkle with remaining cheese and season with pepper to taste!