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I substitued 1 cup of low sodium broth with 1 cup of a dry white wine, which added a lot of flavor. I used dried thyme and basil and didn't miss the fresh herb taste.
Remember to add the stock little by little - I use a soup laddle and once the liquid has absorbed I add another laddle full.
7 cups vegetable or chicken stock
1 tablespoon butter
1 medium onion, chopped
2 cups Arborio rice, uncooked
2 medium zucchini, thinly sliced with a vegetable peeler
2 carrots, sliced
20 sun-dried tomatoes, softened and chopped
1 teaspoon dried thyme, crushed
6 tablespoons freshly grated Parmesan (or mozzarella) cheese
2 tablespoon chopped fresh basil leaves, or to taste (optional)
freshly ground black pepper to taste
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1st Keep
 nanpatel
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