This Zucchini Risotto with Roasted Tomatoes screams summer! And is a great way to use some of that bounty of tomatoes. Dairy-free, ultra-comforting, and delicious.
Can you believe that it’s August already? I 100% am not ready for this. Especially considering my manuscript is due at the end of the month! AH!! Just like last time, I’ll be putting out a call/survey for recipe testers. So, if you’d like to be one keep your eyes peeled for that announcement within the next couple of weeks.
For now, I’m going to continue to crank out the zucchini (and tomato) recipes for you. This recipe is #3 for the current summer, and I don’t see these stopping before the month ends. It’s been a minute since I last made a risotto, I think it was for my Vegan Bowl Attack? Geez! But, I thought this would be a great way to use zucchini in two different applications for the same recipe.
The shredded zucchini is almost undetectable in the risotto, but it adds extra creaminess to it. While on top we have roasted zucchini and tomatoes, fresh basil, plus toasted pine nuts. Mmm… I have to say, I’m so happy that I’ve been picking the tomatoes from my garden a little early, and letting them ripen inside. They taste AMAZING, and even more so roasted.
While risotto takes a little patience to make, it really comes together rather quickly. Not to mention, the end result is SO worth it! I’m super stoked to even have just a teeny bit of leftovers of this zucchini risotto in my fridge, right now. Which I may or may not consume before I finish typing up this blog post. (Added: ultimately, I ended up eating the rest after I finished that sentence.) 😀
And, even though I used backyard Roma tomatoes, this recipe would be great with pretty much any roasted tomato, as long as you cut it bite-sized for roasting. Seeing that I have a LOT of tomatoes on my counter right now, I know that I’ll be making either a slow-roasted or slow-cooker tomato sauce, soon. Do y’all have any other recipe ideas that you’d like to see for tomatoes? Let me know in the comments!
Zucchini Risotto with Roasted Tomatoes
For the topping:
- 1poundroma tomatoescut in 1/2 or 1/3 if they are large
- 1/2poundzucchini sliced into medallions
- cooking oil spray
- Pinch ofsalt and pepper
For the risotto:
- 1tablespoonolive oil
- 1cupArborio rice
- 1cupdiced white onion
- 1/4cupwhite cooking wineoptional
- 2½cupswarm vegetable broth
- 1½cupsunsweetened nondairy milk
- 1½cupsgrated zucchini
- 2tablespoonnutritional yeast
- 1/2teaspoondried basil
- 1/2teaspoondried oregano
- 1/2teaspoonsaltor to taste
- ¼teaspoonfreshly ground black pepper
For the garnish:
- 1/4cuptoasted pine nuts
- 8fresh basil leaves
To make roasted topping: Preheat the oven to 375°F, and line a baking sheet with parchment paper or silicone mat.
Place tomatoes and zucchini onto the baking sheet, and spray with a light coat of cooking oil. Sprinkle the salt and pepper over the slices and roast in the oven for 25-30 minutes, flipping the squash halfway through.
To make the risotto: While the squash is baking, heat the olive oil in a large saucepan over medium heat. Add the rice to the pan and toast the grains for 5 minutes, or until they become translucent. Add the onion and sauté for 2 minutes, then add the garlic and cook for another 2 minutes. Reduce the heat to medium-low and deglaze with the white cooking wine. Add the vegetable broth to the rice mixture, ½ cup at a time, each time waiting until the broth has been completely absorbed before adding more, and stirring occasionally to prevent burning.
Once all of the broth has been used, which usually takes 15 to 20 minutes, add the nondairy milk, shredded zucchini, nutritional yeast, basil, and oregano to the rice, and stir until combined. Simmer, covered, until the rice is fully cooked, just a few minutes longer, then season with the salt, and pepper.
To assemble: Divide the risotto among 4 bowls, along with the tomato halves, and zucchini pieces, then top each one with 2 basil leaves and 1 tablespoons toasted pine nuts. Serve immediately.