Creamy Zucchini and Sun-Dried Tomato Risotto with Roasted Grape Tomatoes

Risotto is the ultimate comfort food-creamy, rich and deeply satisfying. This version keeps things simple while delivering big flavor. Sweet-tart sun-dried tomatoes are stirred into the rice as it cooks, infusing every bite with concentrated tomato goodness. Meanwhile, zucchini and grape tomatoes are roasted with Tuscan spices until tender and lightly caramelized, then folded into the risotto for a fresh, vibrant contrast.

The result is a luxurious dish that feels special enough for company but is easy enough for a weeknight. A generous sprinkle of Parmesan adds a salty, nutty finish that ties everything together. Serve it as a hearty main or a standout side.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Meanwhile, trim and quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Halve the grape tomatoes lengthwise. Halve, peel and finely dice the shallot. Peel and mince the garlic. Finely chop the sun-dried tomatoes.
2. On a baking sheet, toss the zucchini and grape tomatoes with a drizzle of oil, 1/2 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 hot water, 1/2 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 a little more or less water.) Reduce heat to medium-low. Stir in the cream sauce base and 1/2 tsp Tuscan Heat Spice. Cook, stirring occasionally, until the risotto has thickened 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 fold in half of the roasted zucchini and grape tomatoes.
6. Divide the risotto among plates. Top with the remaining roasted zucchini and grape tomatoes. Sprinkle with the remaining Parmesan and serve.

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. Other short-grain rice like carnaroli or vialone nano can work, but avoid long-grain rice.

Can I make this risotto vegan?

Yes, substitute the butter with vegan butter or olive oil, use a plant-based cream sauce base and omit the Parmesan or use a vegan Parmesan alternative. The rest of the ingredients are plant-based.

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 stove or in the microwave, stirring occasionally.