Zucchini Tomato Risotto

Zucchini Tomato Risotto has tender, creamy arborio rice, shredded garden zucchini, mushrooms, shallots, and two kinds of tomatoes – all cooked in a rich and flavorful broth.

Delicious flavors of summer

Our Zucchini Tomato Risotto is delicious summertime in a bowl. Garden zucchini, tomatoes, mushrooms, and fresh basil all come together in a creamy, satisfying risotto.

This easy Italian recipe can be served as a side with grilled steaks, chicken, or seafood. Or, serve it as an entree with a side salad and crispy garlic bread for a meatless meal if you prefer.

• It’s deliciously filling and full of deep, rich flavors.
• It’s another great way to use up garden zucchini and tomatoes.
• This recipe makes a big pot of risotto – about eight servings – so it’s perfect for feeding a crowd, or enjoy leftovers at another meal.
• The entire recipe is made in one pot – so cleanup is easy!

• Rice – Every risotto recipe starts with arborio rice. It’s a plump, short-grain white rice that is very starchy, and that starch is what gives risotto a distinctive, creamy consistency once it is cooked.
• Zucchini – You’ll need about a pound and a half of fresh zucchini – and if they are small and still tender, you don’t need to seed them before shredding. If your zucchini are larger, you should remove the seeds.
• Diced Tomatoes – We used canned diced tomatoes in our recipe today, but you can use the same amount of fresh tomatoes if you prefer.
• Sun-Dried Tomatoes – Buy the jarred sun-dried tomatoes that come packed in oil. They add a delicious, rich tomato flavor to this risotto that can’t be replicated by the sun-dried tomatoes that are sold in dry containers.
• Shallots – We chose shallots for this recipe because their mild onion flavor doesn’t overpower the other vegetables in this dish. You can, however, use any other variety of onion – but the oniony flavor will be more noticeable.
• Mushrooms – We used cremini (also known as baby Bella) mushrooms, but any variety can be used.
• Extra Virgin Olive Oil
• Fresh Garlic
• Fresh Herbs – For that true summertime flavor, choose fresh basil and Italian flat-leaf parsley.
• Seasonings – Kosher salt and black pepper, dry oregano, plus a pinch of red pepper flakes
• Wine – White wine is used to deglaze. You can use stock if you prefer, but the wine does add some nice flavor.
• Stock –We used vegetable broth, but you can substitute chicken stock if that’s what you have on hand.
• Cheese – Freshly grated Parmesan cheese adds a nice salty finish to the risotto. You’ll stir it in at the end of the cooking process, and you can serve more on top of each serving.

1. Sauté mushrooms, then add in the shallots, then rice, cooking for a few minutes after each addition.
2. Add garlic and seasonings, then sun dried tomatoes – again cooking after each new ingredient is added.
3. Deglaze the pot with white wine.
4. Add tomatoes (including their juices) and zucchini. Stir and cook until the rice starts to absorb any liquid.
5. Add vegetable stock a half cup at a time, simmering on low until the rice is tender.
6. Stir in Parmesan, fresh basil and fresh parsley.
7. Serve immediately with more Parmesan on top.

• Can I make Italian Zucchini and Tomato Risotto ahead of time?  You can, but we think risotto is always  best served when it is freshly-made.
• How do I store leftovers?   Store in a covered container in the refrigerator for up to three days.
• How do I reheat leftovers? Reheat with a little extra stock or water. You can warm the risotto either in the microwave or in a sauce pan.
• Can I freeze?  We don’t recommend freezing this dish. The rice will get soggy.

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