A lovely vegetarian risotto, perfect for summer with a burst of colour from sun dried tomatoes and courgette.
Mistook a cucumber for a courgette and used that in the recipe. Still ate it. - 20 Sep 2017
i love risotto, and this was a very good flavor combination! but 1/2 of a zucchini is definitely not enough!! i used a whole zucchini plus some yellow squash. i added the sun dried tomatoes about half way through cooking so that they would flavor the rice more. i also doubled the cheese (i used freshly shaved asiago) because I love cheese but it tasted pretty flavorful before i added the cheese, so you can definitely leave out the cheese or use less if you are trying to reduce fat. i made this today for my mom's birthday and she loved it! - 16 Jun 2008 (Review from Allrecipes US | Canada)
risotto is intimidating because of all of the stirring. As much as I cook, I still cannot get rice to work, so how was I going to make something as complicated as risotto? Thanks to this recipe (my inaugural attempt), my risotto was wonderful. Being a WeightWatcher girl, I did not add the parmesan cheese to the top (didn't miss it) and added lots of veggies. I too rough chopped my zucchini, and added chopped fresh broccoli and sweet peas (at the very end). I'd recommend carrots too. One happy note: I did not "stir continuously". Instead I used a very good pot and stirred "quite often", until the end. When the mixture thickened, I "stirred continuously" and voila! No blob. Thanks for the great recipe. - 02 Aug 2005 (Review from Allrecipes US | Canada)