Ingredients:
3 Tbsp olive oil, divided
4 cups 1/2-inch cubes peeled zucchini (from about 2 1/4 lbs zucchini)
3 cups 1/2-inch wide slices leeks (white and pale green parts only)
1 Tbsp chopped fresh thyme
2 cups arborio rice
4 14-oz cans vegetable broth
1 cup chopped fresh basil
3/4 cup freshly grated Parmesan cheese (plus more for serving if desired) |
Instructions:
Heat 2 Tbsp oil in heavy large pot over medium-high heat. Add zucchini and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer zucchini to medium bowl.
Reduce heat to medium; add remaining 1 Tbsp oil, leeks, and thyme to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.
Return zucchini to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer. Remove from heat. Stir in basil and 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese if desired. |