Creamy Parmesan Risotto with Roasted Zucchini and Sun-Dried Tomatoes

Risotto is the ultimate comfort food-creamy, rich and utterly satisfying. This version starts with a classic base of arborio rice simmered in vegetable broth, but gets a tangy twist from chopped sun-dried tomatoes. The real magic happens when you top it with oven-roasted zucchini and grape tomatoes tossed in a warm spice blend.

The roasted vegetables add a pop of color and a slight char that contrasts beautifully with the velvety risotto. A generous sprinkle of Parmesan cheese ties everything together. It’s a restaurant-worthy dish you can make at home with simple ingredients.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Bring 5 cups of water to a boil in a medium pot, then reduce to a low simmer. Wash and dry produce. Trim and quarter the zucchini lengthwise, then cut crosswise into ½-inch pieces. Halve the grape tomatoes lengthwise. Halve, peel and finely dice the shallot. Peel and mince or grate the garlic. Finely chop the sun-dried tomatoes.
2. On a baking sheet, toss the zucchini and grape tomatoes with a drizzle of oil, ½ tsp Tuscan heat spice, salt and pepper. Roast on the middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
3. While the vegetables roast, heat a drizzle of oil in a large pan over medium heat. Add the shallot and cook until lightly browned and slightly softened, 3-4 minutes. Add the rice, garlic and sun-dried tomatoes; cook, stirring often, until the rice is translucent and the garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4. Add 1 cup of the hot water and the stock concentrates to the pan. Cook, stirring, until the liquid is mostly absorbed. Continue adding the remaining water, ½ cup at a time, stirring until absorbed each time, until the rice is al dente and the mixture is creamy, 25-30 minutes. (You may need slightly more or less water depending on your pan.) Reduce heat to medium-low. Stir in the cream sauce and ½ tsp Tuscan heat spice. Cook, stirring occasionally, until the risotto thickens and the cream sauce is absorbed, 2-4 minutes. Season generously with salt and pepper.
5. Remove the risotto from the heat. Stir in half the Parmesan and 1 tbsp butter until melted and combined. Taste and adjust seasoning with salt and pepper. Gently stir in half the roasted zucchini and grape tomatoes.
6. Divide the risotto among plates. Top with the remaining roasted vegetables. Sprinkle with the remaining Parmesan and serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. You can substitute with another short-grain rice like carnaroli or vialone nano, but avoid long-grain rice.

Can I make this risotto vegan?

Yes, you can replace the butter with a vegan butter or olive oil, use a plant-based cream sauce and omit the Parmesan or use a vegan Parmesan alternative. The vegetable stock is already vegan.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.