Zucchini Risotto Recipe

Ingredients

• 7 cups vegetable or chicken stock
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cups Arborio rice, uncooked
• 1/2 medium zucchini, thinly sliced with a vegetable peeler
• 10 sun-dried tomatoes, softened and chopped
• 1 teaspoon dried thyme, crushed
• 6 tablespoons freshly grated Parmesan (or mozzarella) cheese
• 1 tablespoon chopped fresh basil leaves, or to taste
• freshly ground black pepper to taste