Tuscan Roasted Zucchini & Mushroom Risotto
with Scallions, Garlic & Parsley
- Milk
Risotto, how do we love thee? Let us count the ways: you’re luxurious, you’re comforting, and you never fail to satisfy. But your reputation for being difficult? Well, our version couldn’t be easier! It begins with flavorful veggie stock and lots of aromatics. After a little diligent stirring, you’ll finish the dish with zesty spice-roasted zucchini and earthy, meaty mushrooms to add a delicious contrast to the risotto’s rich, creamy texture. A generous sprinkle of parsley and scallion greens provide the perfect final flourish for a restaurant-worthy vegetarian dinner idea straight from your own kitchen.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Zucchini
8 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
5 teaspoon
White Wine Vinegar
2 clove
Garlic
¾ cup
Arborio Rice
¼ ounce
Parsley
4 unit
Scallions
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring 5 cups water (9 cups for 4) to a simmer in a medium pot. Wash and dry produce. • Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and quarter zucchini lengthwise; cut crosswise into ½-inch- thick pieces. Thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate garlic. Roughly chop parsley.
• Toss mushrooms and zucchini on a baking sheet with a drizzle of oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes. (For 4, divide between 2 sheets; roast on top and middle racks, swapping rack positions halfway through roasting.)
• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and garlic. Cook, stirring, until fragrant, 1 minute. • Add rice; stir until translucent, 1-2 minutes. Add 1 cup simmering water, stock concentrates, and 2 tsp vinegar (4 tsp for 4 servings); stir until liquid has mostly absorbed. (Be sure to measure the vinegar—we sent more.) Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time).
• Remove pan from heat and stir in cream cheese, half the roasted veggies, half the scallion greens, and half the parsley. Taste and season with salt and pepper. • Divide risotto between shallow bowls. Top with remaining roasted veggies, remaining scallion greens, and remaining parsley. TIP: For an extra-savory flavor, drizzle olive oil over the top!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the creamy texture, but some found it bland; adding extra herbs, spices, or Parmesan cheese boosted flavor 🍲.
- Ease of prep: Risotto requires constant stirring and takes longer than expected, but most found the results worth the effort.
- Suggestions: Consider adding protein like chicken or shrimp; try different mushroom varieties or extra veggies for more texture and flavor.
- Portions: A few felt it needed more vegetables or protein to be filling; others found it perfectly satisfying.
- Veggies: The roasted zucchini and mushrooms were a hit, though some preferred sautéed mushrooms over roasted.
Reviews from our home cooks
This was very good, but I changed the recipe slightly to make it work. First, the risottos for 2 only need 3 to 4 cups of water tops-- not 5! Second, I added more mushroom and I did not bother roasting the vegetables or using the heat spice. Third, this needed parmesan cheese in addition to the cream cheese, so I added my own. So I would give this only 3 stars, but with the changes I made, gave it 4.
I really enjoyed this recipe. Because my oven doesn't work I had to do it in one pan. If you try it this way just make sure you add the seasonings with the onion and garlic. Add the zucchini and mushrooms right before the rice so they don't get too mushy. Otherwise it's the same.
This was so creamy and delicious. I added some grilled chicken to mine and it was perfect. I'd imagine shrimp or scallions would go rather well with this recipe. It has an Alfredo hint to the sauce. The zucchini is always a hit with pasta and mushrooms. So good!
So much better than I thought it would be. The risotto did take more time than anticipated so maybe there should be a warning on the front of the menu about the cook time like a little * that lets you know "risotto loves to make a grand entrance and like any great diva may take more time getting ready"
The Tuscan flavoring is so good. Honestly just get me a bigger packet of it and I would put it on all my roasted vegetables and just eat those for a few weeks
I added chicken for protein and it was delicious. I have never cooked risotto - it was a fun recipe requiring more attention than usual.
We added extra zucchini and summer squash and had oven roasted carrots alongside. So good. Glad we upped the veggies.
I was excited for this and it was nice but I think there were too many scallions and roasting mushrooms and zucchini together was a miss bc mushrooms cook through way quicker and taste itself was not as flavorful overall, should of added more of mine
Zucchini came half-frozen, I had to throw the bad half away. Flavors on the roasted veggies were great, but the risotto itself was super bland. I added both truffle salt and truffle oil to liven it up a bit, but it was still very bland. Perhaps using chicken stock instead of the veggie stock would have helped?
It did take more focus to make the risotto, but that's the nature of the beast. It tasted amazing!
