Creamy Tuscan Risotto with Roasted Zucchini and Mushrooms

Indulge in a bowl of creamy, comforting risotto that’s easier to make than you think. This Tuscan-inspired version pairs rich, velvety Arborio rice with roasted zucchini and earthy mushrooms for a satisfying vegetarian main dish. The secret? A flavorful veggie stock and a touch of cream cheese for extra creaminess.

With just a bit of stirring, you’ll create a restaurant-worthy meal right in your own kitchen. Fresh scallions and parsley add a bright finish, while a hint of Tuscan heat spice brings warmth. Perfect for a cozy night in or a special dinner.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Trim the ends of the zucchini and cut it into 1/2-inch half-moons. Clean the mushrooms and slice them into quarters. Mince the garlic. Thinly slice the scallions, separating white and green parts. Finely chop the parsley.
3. On the prepared baking sheet, toss the zucchini and mushrooms with 1 teaspoon of cooking oil, half of the Tuscan Heat Spice and a pinch of salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
4. While the vegetables roast, prepare the risotto. In a medium pot, combine the veggie stock concentrate with 2 cups of water and bring to a simmer. Keep warm over low heat.
5. In a large skillet or pot, heat 1 teaspoon of cooking oil over medium heat. Add the scallion whites and garlic and cook for 1 minute until fragrant.
6. Add the Arborio rice and stir for 1-2 minutes, letting the rice toast slightly. Pour in the white wine vinegar and stir until absorbed.
7. Begin adding the warm stock one ladleful at a time (about 1/2 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes, until the rice is creamy and al dente. You may not need all the stock.
8. Remove the risotto from heat. Stir in the cream cheese until melted and creamy. Season with salt and pepper to taste.
9. Fold in the roasted zucchini and mushrooms, reserving a few for garnish.
10. Serve the risotto in bowls. Top with the reserved vegetables, scallion greens and chopped parsley. Enjoy 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 a creamy texture. You can try other short-grain varieties like 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. Reheat with a splash of water or stock to restore creaminess.

Can I make this vegan?

Yes, substitute the cream cheese with a vegan cream cheese or a tablespoon of nutritional yeast for a cheesy flavor. Use a plant-based butter or oil for richness.