Creamy Zucchini and Sun-Dried Tomato Risotto with Parmesan

This creamy risotto is the ultimate comfort food, featuring tender roasted zucchini and tangy sun-dried tomatoes. The arborio rice is slowly cooked with veggie stock until perfectly al dente, then finished with a rich cream sauce and Parmesan for a luxurious texture.

Roasted zucchini seasoned with Tuscan heat spice adds a smoky, slightly spicy contrast to the creamy risotto. This dish is simple enough for a weeknight yet elegant enough for company. Serve it as a satisfying vegetarian main or a hearty side.

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Ingredients

2 unit Veggie Stock ConcentrateView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Bring 5 cups water (8 cups for 4 servings) to a boil in a medium pot, then reduce to a low simmer. Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel and finely dice shallot. Peel and mince or grate garlic. Dice tomato. Finely chop sun-dried tomatoes.
2. Toss zucchini on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt and pepper. Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
3. While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes. Add rice, garlic, diced tomato and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4. Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water-adding ½ cup at a time and stirring until liquid has absorbed-until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on pan size, you may need a little more or less water.) Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
5. Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. Stir in half the zucchini. Taste and season again if desired.
6. Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I make this risotto vegan?

Yes, use vegan Parmesan, a plant-based cream sauce and substitute butter with vegan butter or olive oil.

What can I substitute for arborio rice?

Carnaroli or vialone nano rice work well. Do not use long-grain rice as it won’t create the same creamy texture.

Can I prepare this risotto ahead of time?

Risotto is best served fresh, but you can make it a few hours ahead and reheat gently with a splash of water or stock.