Tomato Zucchini Risotto

A bowl of creamy risotto mixed with sliced zucchini and cherry tomatoes, topped with ground black pepper—perfect for anyone learning how to cook risotto, with two forks resting in the bowl.

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Ingredients

▢ 4 tablespoons olive oil divided
▢ 2 medium zucchini quartered and sliced ½ inch thick
▢ ½ cup grape tomatoes halved
▢ 1 medium yellow onion diced
▢ 2 cloves garlic minced
▢ 1½ cups arborio rice
▢ ¾ cup dry white wine
▢ 32 ounces vegetable broth

Instructions

In a small saucepan, pour in vegetable broth and set to low heat.
Cut off ends of zucchini and then quarter and slice about ½ inch thick. Set aside to cook in step 8.
Slice grape tomatoes in half vertically and set aside, these will be tossed into the warm risotto after cooking.
Dice onion and mince garlic. Add 2 tablespoons olive oil to a saucepan on medium heat, sauté onions and garlic until almost translucent, about 2 minutes.
Add arborio rice to pan and stir with wooden spoon until the edges are translucent another 2 minutes.
Pour in wine and let the wine absorb almost fully, about 5 minutes, stirring halfway through.
Use a ladle to pour about ½ cup of broth into the risotto. Allow risotto to almost fully absorb broth before adding another ladleful. Stir risotto occasionally, between ladling in broth.
While the risotto is cooking, sauté zucchini in frying pan in 2 tablespoons of olive oil until zucchini is fork-tender.
When there is about a ½ cup of broth left to add to the risotto, take a spoonful to test. Risotto typically is served "al dente" but you can cook it to your personal preference. When resting, the risotto will continue to cook so be sure to not overcook it during this process.
If needed, add the rest of the broth or more to cook to the right consistency for your preference.
Add zucchini and tomatoes into the risotto and stir together. Serve immediately.

Notes

Important note: Always use at least lukewarm stock - never cold.

Best broth: Use vegetable broth to make this risotto vegan/vegetarian. Chicken or beef broth also work if it suits your diet.

Don't want to cook with wine? Instead of using wine, squeeze in lemon juice at some point during the cooking process or at the very end for a punch of lemon flavor.

To reheat risotto: Microwave individual portions or add a splash of cooking broth and bake until heated through.

Nutrition