Zucchini & Sun-Dried Tomato Risotto
with Grape Tomatoes & Parmesan
Zucchini & Sun-Dried Tomato Risotto
Creamy risotto with tender zucchini, sweet grape tomatoes, and tangy sun-dried tomatoes, finished with savory Parmesan for a bright, comforting bowl.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 4 ounce Cream Sauce Base
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 3 tablespoon Parmesan Cheese
- 1 unit Shallot
- 1.5 ounce Sun-Dried Tomatoes
- 1 tablespoon Tuscan Heat Spice
- 2 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time15m
Total Time40m
Calories660
Protein13g
Carbs86g
Fat28g
Tags:
Veggie
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, use a vegan cream base and skip the Parmesan or finish with a dairy-free hard cheese. For lower sodium, choose no-salt-added stock and reduce any salty add-ons while keeping the tomatoes and zucchini for flavor.
What to serve with it
Serve with a crisp green salad, roasted asparagus, or garlicky bread to balance the creamy rice. A chilled white wine or sparkling water with lemon keeps the meal fresh and bright.
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