Why You’ll Love This Recipe
This risotto is a celebration of seasonal vegetables and classic Italian cooking. The slow caramelization of zucchini adds depth, while roasted baby plum tomatoes bring a natural sweetness that complements the rich tomato base. Each spoonful is creamy yet fresh, with the basil adding a fragrant finish. If you enjoy rustic, homemade Italian meals, this recipe is sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 yellow or green zucchini
5 tablespoons extra-virgin olive oil, divided, plus more for serving
1 garlic clove, finely sliced
5½ ounces (150 g) baby plum tomatoes, halved
2 celery sticks, finely chopped
1 red onion, finely chopped
12 ounces (350 g) Carnaroli risotto rice
3½ ounces (100 ml) dry white wine
10½ ounces (300 g) tomato passata (or purée)
6½ cups (1.5 L) hot vegetable stock
10 basil leaves
sea salt and freshly ground black pepper
Directions
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Preheat the oven to 300°F (150°C).
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Slice the zucchini into ½-inch rounds, then cut into ½-inch matchsticks. Heat a saucepan with 2 tablespoons of olive oil. Add zucchini and garlic, season with salt, cover, and cook for 8–10 minutes, stirring occasionally. Remove lid and cook for another 5 minutes until caramelized. Set aside.
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Toss tomatoes with 1 tablespoon olive oil, spread on a lined baking sheet, and bake for 12–15 minutes until softened. Set aside.
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Heat a large saucepan with the remaining olive oil. Add celery and onion, cook for 3 minutes. Stir in rice, cooking until translucent, about 3 minutes. Add wine, cook until absorbed, then stir in tomato passata.
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Add hot stock gradually, one ladle at a time, stirring continuously and allowing liquid to absorb before adding more, until rice is creamy but still has a slight bite (12–15 minutes). The risotto should remain loose and slightly soupy.
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Stir in half the zucchini, cook 5–6 minutes, then add remaining zucchini, roasted tomatoes, and basil. Season to taste, cover tightly for 2 minutes off the heat, then stir well before serving. Finish with freshly ground black pepper and a drizzle of olive oil.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Variations
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Cheesy risotto: Stir in Parmesan or Pecorino Romano for added richness.
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Spicy twist: Add a pinch of chili flakes while cooking the onions for a gentle heat.
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Herb variation: Swap basil for fresh thyme or oregano for a different flavor profile.
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Protein addition: Add grilled shrimp, chicken, or seared scallops for a more substantial meal.
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Grain substitute: Use pearl barley or farro instead of risotto rice for a nutty twist.
Storage/Reheating
Leftover risotto should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable stock or water and warm gently on the stovetop over medium-low heat, stirring to restore its creamy consistency. Avoid freezing, as risotto tends to lose its texture once thawed.
FAQs
Can I use Arborio rice instead of Carnaroli?
Yes, Arborio is a common substitute, though Carnaroli gives a creamier, more stable texture.
Can I make this risotto vegan?
Yes, simply ensure the stock is vegetable-based and omit any optional cheese.
Do I need to roast the tomatoes?
Roasting intensifies their sweetness, but you can sauté them with the onions if you’re short on time.
Can I prepare the zucchini ahead of time?
Yes, you can cook and refrigerate the zucchini up to a day in advance, then add it during the final steps.
Why does risotto need constant stirring?
Stirring releases the rice’s starch, giving risotto its creamy consistency.
Can I use frozen zucchini?
Yes, but fresh zucchini is recommended as frozen tends to release more water and won’t caramelize as well.
How do I know when the risotto is done?
The rice should be creamy with a slight bite in the center—not mushy and not crunchy.
Can I add cheese to the recipe?
Yes, Parmesan or Pecorino Romano can be stirred in at the end for extra flavor.
What wine works best for this risotto?
A dry white wine such as Pinot Grigio or Sauvignon Blanc works best.
Can I double the recipe?
Yes, but make sure to use a wide, heavy-bottomed pan to ensure even cooking.
Conclusion
Tomato and Yellow Zucchini Risotto is a perfect balance of creamy comfort and fresh Mediterranean flavors. With caramelized zucchini, roasted tomatoes, and fragrant basil, every bite is rich yet light. This dish is ideal for a cozy family dinner, a summer gathering, or simply when you want to enjoy authentic Italian cooking at home.
Print
Tomato and Yellow Zucchini Risotto
This Tomato and Yellow Zucchini Risotto is a rustic Italian dish that combines caramelized zucchini, sweet roasted baby plum tomatoes, and a rich tomato base. Creamy yet light, it’s finished with fresh basil for a fragrant and authentic Mediterranean flavor.
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
Ingredients
4 yellow or green zucchini
5 tablespoons extra-virgin olive oil, divided, plus more for serving
1 garlic clove, finely sliced
5½ ounces (150 g) baby plum tomatoes, halved
2 celery sticks, finely chopped
1 red onion, finely chopped
12 ounces (350 g) Carnaroli risotto rice
3½ ounces (100 ml) dry white wine
10½ ounces (300 g) tomato passata (or purée)
6½ cups (1.5 L) hot vegetable stock
10 basil leaves
sea salt and freshly ground black pepper
Instructions
- Preheat oven to 300°F (150°C).
- Slice zucchini into ½-inch rounds, then cut into ½-inch matchsticks. Heat 2 tablespoons olive oil in a saucepan, add zucchini and garlic, season with salt, cover, and cook 8–10 minutes. Remove lid and cook 5 more minutes until caramelized. Set aside.
- Toss tomatoes with 1 tablespoon olive oil, spread on a baking sheet, and bake for 12–15 minutes until softened. Set aside.
- Heat remaining olive oil in a large saucepan. Add celery and onion, cook for 3 minutes. Stir in rice and cook until translucent, about 3 minutes.
- Deglaze with white wine and cook until absorbed, then stir in tomato passata.
- Add hot stock one ladle at a time, stirring continuously and letting liquid absorb before adding more. Continue 12–15 minutes until creamy but slightly al dente, with a loose, soupy texture.
- Stir in half the zucchini, cook 5–6 minutes. Add remaining zucchini, roasted tomatoes, and basil. Season with salt and pepper, cover for 2 minutes off the heat, then stir before serving.
- Finish with freshly ground black pepper and a drizzle of olive oil.
Notes
- Add Parmesan or Pecorino Romano for a cheesy variation.
- For spice, add a pinch of chili flakes with the onions.
- Fresh thyme or oregano can substitute basil for a different flavor.
- Add grilled shrimp, chicken, or seared scallops for more protein.
- Pearl barley or farro can replace risotto rice for a nutty twist.
- Store leftovers in the fridge up to 3 days; reheat gently with a splash of stock.
- Avoid freezing as risotto loses its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
