Zucchini and tomato risotto
Creamy, delicate and aromatic zucchini and tomato risotto is a vegetarian dish that delights with its taste. This dish, despite its simplicity and the fact that it is based on vegetables only, is perfect for dinner. I start preparing the zucchini and tomato risotto by baking cocktail tomatoes with herbs and olive oil. I bake the tomatoes in a baking sleeve, because I want to add the juice that they release during baking to the risotto as well. If I baked the tomatoes on a baking tray, the juice would probably evaporate due to the hot temperature. Baked tomatoes change the taste of this risotto a lot and give it a unique flavour, so it is worth addig them with the juice.
After baking the tomatoes, I remove the sprigs of thyme and rosemary, cut the garlic and add it to the risotto. Garlic is baked unpeeled, so I remove the shell before dicing it. I add the baked tomatoes to the zucchini fried with onions and keep frying everything together over a low heat, stirring from time to time while adding the vegetable broth. I serve this zucchini and tomatoes risotto as a main course, but it can also be served as a side dish, added for example to grilled poultry meat. I encourage you to try the following recipe for zucchini and tomato risotto. Enjoy!
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Ingredients for zucchini and tomato risotto.
- 2 big cloves of garlic
- 250 g cocktail tomatoes
- 2 tablespoons of olive oil
- 2 springs of rosemary
- 2 springs of thyme
- 1 teaspoon of salt
- 2 tablespoons of mascarpone cheese
- 50 g onion
- 1/2 teaspoon of herbs de Provence
- 1/4 teaspoon of pepper
- 600 ml vegetable broth
- 1/2 teaspoon of chili flakes
- 150 g zucchini
- 100 g arborio rice
How to make zucchini and tomato risotto.
Put the cocktail tomatoes into a baking sleeve, add a tablespoon of olive oil, 1/4 teaspoon of salt, garlic, rosemary and thyme. Close the sleeve tightly, place it on a baking tray and put it in the oven preheated to 190 degrees Celsius for 50 minutes. Once baked, transfer the baked tomatoes to the side for a while to cool them down a bit.
Place the zucchini and onion in a pot, add a tablespoon of olive oil and fry over a medium-high heat for 5 minutes. Subsequently, add the arborio rice and continue frying over medium-high heat for 2 minutes. After that time, start gradually adding the vegetable broth, stirring occasionally. After 10 minutes, add the baked tomatoes with their juice, finely chopped baked garlic, chili pepper, herbes de Provence, mascarpone, pepper and 3/4 teaspoon of salt. Continue adding broth and cooking until the rice is tender. Serve the risotto with zucchini and tomatoes immediately after cooking.
Good to know when making zucchini and tomato risotto.
Before adding the zucchini to the risotto, do not peel off the skin. I remove the seeds from the larger pieces, then cut the zucchini into medium-sized cubes.
The vegetable broth should be added to the risotto gradually and in small batches. The broth should be hot when added to the risotto.
Zucchini and tomato risotto can be served with feta cheese or sprinkled with finely grated Parmesan cheese.
I cooked my risotto for 30 minutes in total, and it was the time from the moment I started adding the vegetable broth.
Do you like dishes from zucchini? if so, try our recipe for Zucchini cakes.
