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Tomato Zucchini Risotto

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Servings: 4 people


  • 2 cups Arborio Rice
  • 8 cups Organic Vegetable Stock
  • 1 bunch Fresh Scallions
  • 2 -3 Zucchini
  • 10.5 oz Cherry Tomatoes
  • 1/4 cup Olive Oil
  • 12 leaves Fresh Basil (to taste)
  • 1/2 cup Freshly Grated Parmigiano-Reggiano
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Italian Seasoning
  • crushed red pepper (to taste)
  • 2 tbsp butter


  • Dice zucchini, cut cherry tomatoes in half, and chop scallions
  • In a large pan heat a bit of olive oil and cook scallions for about 1-2 minutes until softened. Add 1 TBSP of Italian seasoning and a pinch of red pepper flakes
  • Add rice to pan. Stir until rice is lightly toasted (approx 2 mins). Add 1 cup of stock stirring until liquid has dissolved. Repeat until you've used all of the stock (about 30 mins). Rice will be creamy. Stir in 2 TBSP of butter at the end.
  • In another pan, heat 2 TBSP of olive oil and add diced zucchini and 1 TBSP of Italian seasoning. Cook until brown - maybe 6-7 minutes. (note: I like mine charred/blackened)
    tomato and zucchini mixture in one pan risotto in separate pan
  • Add tomatoes, fresh basil and balsamic vinegar to zucchini pan. Cook for 2 minutes. Season with salt and pepper
  • Add tomato and zucchini mixture to the top of risotto (rice) and sprinkle with Parmigiano-Reggiano cheese.
  • Optional: add more red pepper flakes for heat