Zucchini & Sun Dried Tomato Risotto

What You'll Need

• 3 tablespoons butter

• 1 tablespoon extra-virgin olive oil

• 1 large sweet onion, chopped

• 1 teaspoon garlic, minced

• 1 cup Arborio rice

• ½ cup dry white wine

• About 5 cups vegetable broth (kept warm)

• 1 zucchini, sliced

• Salt and ground black pepper, to taste

• 2 tablespoons sun-dried tomatoes, chopped

• ⅓ cup Parmesan cheese, shredded

Let's Cook

1. Warm the Broth:
   In a medium saucepan, bring the vegetable broth to a boil over high heat. Once boiling, reduce the heat to a simmer to keep the broth hot.

2. Sauté the Onion:
   In a large saucepan over medium heat, melt 2 tablespoons of butter with the olive oil. Add the chopped onion and cook, stirring occasionally, for about 8 minutes until softened.

3. Add Garlic and Rice:
   Stir in the minced garlic and Arborio rice, cooking for an additional 2 minutes to lightly toast the rice.

4. Deglaze with Wine:
   Pour in the dry white wine, stirring continuously, until the wine is mostly absorbed by the rice.

5. Cook the Risotto:
   Begin adding the warm vegetable broth to the rice mixture, ½ cup at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 20–25 minutes.

6. Incorporate Zucchini:
   About halfway through the cooking process, add half of the sliced zucchini. Season with salt and pepper to taste.

7. Finish the Risotto:
   Once the rice is cooked to your desired consistency, stir in the chopped sun-dried tomatoes, the remaining tablespoon of butter, and most of the shredded Parmesan cheese, reserving a small amount for garnish.

8. Serve:
   Spoon the risotto into bowls, sprinkle with the reserved Parmesan cheese, and serve immediately.