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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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 center, or al dente. | 3. When almost finished, stir in the zucchini, 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, and season with pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable chicken stock	7	cups		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
arborio rice	2	cups	uncooked	-	-	-	-
zucchini	1/2		sliced	1.155	0.171	0.149	0.022000000000000002
tomato	10		sun-dried softened chopped	620.6897	137.6312	32.3838	5.3973
thyme	1	teaspoon	crushed	0.8079999999999999	0.1956	0.0445	0.0134
parmesan cheese	6	tablespoons	grated	111.0	12.0	12.0	1.5
basil leaf	1	tablespoon	chopped	-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.