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

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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.

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.