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Zucchini Tomato Risotto - A Family Feast

Zucchini Tomato Risotto

Yield: 6-8 servings 1x
Prep: 15 minsCook: 35 minsTotal: 50 minutes


4 tablespoons extra virgin olive oil, divided

4 ounces cremini mushrooms, diced

1 cup shallots, sliced in half circles

1 1/3 cups Arborio rice

1 tablespoon fresh garlic, minced

1 teaspoon dry oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes

1/3 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup white wine

1 1/2 pounds zucchini, shredded on large holes of a box grater.

1 15.5-ounce can diced tomatoes with juice

4 cups vegetable stock (1 quart), heated

1/4 cup fresh basil, chopped (Do not chop ahead or the leaves will darken. Chop at the last minute)

1/4 cup fresh Italian flat leaf parsley, chopped

2 cups freshly grated Parmesan cheese


  1. In a medium to large Dutch oven or heavy bottomed pot, heat 2 tablespoons of the olive oil over medium high heat. Once hot, add mushrooms and cook three minutes.
  2. Add shallots and cook two more minutes.
  3. Add remaining oil and lower heat to medium heat.
  4. Once hot, add rice and stir and cook for two minutes.
  5. Add garlic, oregano, salt, pepper and pepper flakes and cook one minute.
  6. Add sun-dried tomatoes and cook one more minute.
  7. Add wine to deglaze and lower heat to medium low.
  8. Add the shredded zucchini as well as the canned diced tomatoes with juice and stir.
  9. Cook until most of the liquid from the tomatoes and squash have been absorbed then start adding half a cup of stock at a time, letting each addition get absorbed before adding the next.
  10. Keep adding the stock in half cup increments until all four cups have been used and the rice is tender. Total cook time from the first step to tender rice is about 30-35 minutes total. 
  11. Remove from heat and stir in the basil, parsley and Parmesan.
  12. Serve with additional Parmesan cheese over each portion.

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© Author: A Family Feast
Cuisine: Italian Method: simmer