Ingredients:

  • 1 cup Arborio rice (200g)
  • 1 medium zucchini, diced (approximately 1 cup or 150g)
  • 1 small onion, finely chopped (about ½ cup or 75g)
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth (1 liter)
  • ½ cup dry white wine (120ml)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons unsalted butter (30g)
  • ½ cup grated Parmesan cheese (50g)
  • 1 teaspoon dried thyme (5g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (optional)

Instructions:

  1. In a saucepan, heat the broth over low heat until warm. Keep it on low heat while cooking.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  3. Add diced zucchini to the skillet. Sauté until lightly browned, about 5-7 minutes. Season with salt and pepper. Remove half the zucchini mixture and set aside for garnish.
  4. Add Arborio rice to the skillet. Stir constantly for about 2-3 minutes until the rice is slightly translucent.
  5. Pour in the white wine, stirring until it is almost fully absorbed.
  6. Begin adding warm broth one ladle at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladle.
  7. Continue this process until the rice is al dente and creamy, about 18-20 minutes. Stir in butter, Parmesan cheese, and thyme. Adjust seasoning with salt and pepper.
  8. Plate the risotto and garnish with the reserved zucchini, chopped herbs, and additional Parmesan if desired.