Zucchini & Sun-Dried Tomato Risotto
with Grape Tomatoes & Parmesan
- Milk
What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. With a reputation of being labor intensive—ours couldn’t be easier! This version begins as classic as can be, with rich veggie stock and the addition of sweet-tart sun-dried tomatoes. It’s finished with zesty spice-roasted zucchini and grape tomatoes, two perfect contrasts to risotto’s creamy richness. For a finishing touch, everything receives a generous sprinkle of Parmesan.
Ingredients
1 unit
Shallot
2 clove
Garlic
4 ounce
Heirloom Grape Tomatoes
1 unit
Zucchini
1.5 ounce
Sun-Dried Tomatoes
1 tablespoon
Tuscan Heat Spice
¾ cup
Arborio Rice
2 unit
Veggie Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) • Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.
• Toss zucchini and grape tomatoes on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes. • Add rice, garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
• Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed— until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
• Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. • Stir in half the zucchini and grape tomatoes. Taste and season with salt and pepper if desired.
• Divide risotto between plates. Top with remaining zucchini and grape tomatoes. Sprinkle with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, creamy taste with sun-dried tomatoes adding a delicious tangy kick 🍲.
- Ease of prep: Risotto requires patience and constant stirring, but most found the results worth the effort.
- Suggestions: Consider adding protein like shrimp or chicken; some preferred less cream sauce for a lighter dish.
- Portions: Generous servings; many found it made more than expected, perfect for leftovers.
- Vegetables: Several wished for more zucchini and tomatoes to balance the creamy rice.
Reviews from our home cooks
A labor of love but was absolutely worth the time and effort to make! I think having the sundried tomatoes in the risotto during the main cooking process helped to infuse the flavor immensely. Certainly an umami-rich dish with the fresh and dried tomatoes, as well as the parmesan. I'm a big fan of the Tuscan Heat spice in this too!
Our company loved the risotto. The zucchini and sun-dried tomatoes added such an amazing flavor, texture, and taste. We added some chicken strips for added taste and protein.
Amazing. I liked it was sun dried tomato along with grape tomato. Tuscan seasoning really brought it up a notch. Though I will add the grape tomatoes seemed to cook quicker than the zucchini.
Absolutely delicious, so creamy and the sun dried tomatoes give it such a wonderful flavor. Once again, the instructions on how to cook risotto aren't very good, but I used my chef skills and got through it!
Great risotto recipe, but the dish becomes a bit too sour with both the grape tomatoes and the sun dried tomato. It may be better to go with one or the other, we elected to go with the sun-dried tomatoes, and it came out with just enough sourness to be delicious.
The risotto is so delicious. The sun-dried tomatoes & zucchini make the dish. Takes a little longer to make but definitely worth the time. Love it!
I rarely make risotto because of the time it takes to add the liquid to the rice...but this was worth the time. The sun dried tomatoes really gave it a nice flavor. Will make again!
This was pretty good. I used the whole packet of Tuscan spices to provide additional flavor. Definitely did not need the cream sauce--the risotto itself was nicely creamy. A stronger broth flavor would have been nice. Loved the sun dried tomatoes.
This is my favorite risotto that you guys offer because of the shallots, which I love the sun-dried tomatoes and although it may take a little while, it's really not hard to make. But it looks impressive! Lol. I almost always add some crushed red pepper as our family likes things spicy. Tuscan heat spice is incredible. I would love to be able to buy that from you. I don't roast them tomatoes because personally I don't like how they fall apart, so I just put them in at the end and let them heat up and kind of get softer.
This is so so good! I love risotto, and I wish there was a risotto option every week! The tomatoes and zucchini were an excellent bite to add texture to the yummy dish
