Creamy Sun-Dried Tomato Risotto with Chicken and Roasted Zucchini

Indulge in a bowl of creamy risotto that’s both luxurious and surprisingly simple to make. This version combines the sweet-tart flavor of sun-dried tomatoes with tender chicken and perfectly roasted zucchini, all finished with a generous sprinkle of Parmesan cheese.

The secret to this dish is building layers of flavor: sautéed shallot and garlic, arborio rice slowly cooked in vegetable stock and a touch of cream sauce for extra richness. The roasted zucchini adds a delightful contrast with its lightly charred edges and tender interior. It’s a complete meal that feels special enough for a weekend dinner yet easy enough for a weeknight.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the middle. Bring 5 cups of water to a boil in a medium pot, then reduce to a low simmer. Wash and dry all produce. Trim the zucchini, quarter lengthwise and cut crosswise into ½-inch pieces. Halve, peel and finely dice the shallot. Peel and mince or grate the garlic. Dice the tomato. Finely chop the sun-dried tomatoes.
2. On a baking sheet, toss the zucchini pieces with a drizzle of oil, ½ teaspoon 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 zucchini roasts, heat a drizzle of oil in a large pan over medium heat. Add the diced shallot and cook until lightly browned and slightly softened, 3-4 minutes. Add the arborio rice, minced garlic, diced tomato and chopped sun-dried tomatoes. Cook, stirring often, until the rice becomes translucent and the garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4. Add 1 cup of the hot water and the veggie stock concentrates to the pan with the rice mixture. Cook, stirring, until the liquid is mostly absorbed. Continue adding the remaining hot water, ½ cup at a time, stirring after each addition until the liquid is absorbed, 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 base and ½ teaspoon 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 heat. Stir in half of the Parmesan cheese and 1 tablespoon butter until melted and combined. Taste and adjust seasoning with salt and pepper. Gently fold in half of the roasted zucchini.
6. Divide the risotto among plates. Top with the remaining roasted zucchini and sprinkle with the remaining Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. You can try carnaroli or vialone nano, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and warm gently on the stovetop, stirring often.

Can I make this vegetarian?

Yes! Simply omit the chicken and use vegetable stock instead of water. You can add extra vegetables like mushrooms or bell peppers for more substance.