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.

close up of risotto in a bowl topped with roasted zucchini and tomatoes

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.

tomatoes, zucchini, onion, and garlic on a cutting board

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.

image collage of tomatoes and zucchini before and after roasting

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.

image collage of grated zucchini and toasted pine nuts

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!

1 year: Oil-free Pesto Chickpea Salad // 3 years: Summer Corn Salad // 4 years: Vanilla Latte Chia Parfait // 5 years: Kale Pepita Pesto over Zucchini Ribbons

Yield: 4

Zucchini Risotto with Roasted Tomatoes

Name: Zucchini Risotto with Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Dairy-free
Ingredients: 1-pound (454 g) roma tomatoes, cut in 1/2 or 1/3 if they are large; 1/2-pound (227 g) zucchini, sliced into medallions; cooking oil spray; Pinch of salt and pepper; 1/4 cup toasted pine nuts or almond slivers; 8 fresh basil leaves; 1 tablespoon (15 ml) olive oil; 1 cup (195 g) Arborio rice; 1 cup (130 g) diced white onion; 2 cloves garlic, minced; 1/4 cup (60 ml) white cooking wine or lemon juice; 2 1/2 cups (590 ml) warm vegetable broth; 1 1/2 cups (355 ml) unsweetened nondairy milk; 1 1/2 cups (186 g) grated zucchini; 2 tablespoons (10 g) nutritional yeast; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt, or to taste; ¼ teaspoon freshly ground black pepper

This Zucchini Risotto with Roasted Tomatoes screams summer! Dairy-free, ultra-comforting and delicious.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

For the topping:

1-pound (454 g) roma tomatoes, cut in 1/2 or 1/3 if they are large
1/2-pound (227 g) zucchini, sliced into medallions
cooking oil spray
Pinch of salt and pepper

For the risotto:

1 tablespoon (15 ml) olive oil
1 cup (195 g) Arborio rice
1 cup (130 g) diced white onion
2 cloves garlic, minced
1/4 cup (60 ml) white cooking wine or lemon juice
2 1/2 cups (590 ml) warm vegetable broth
1 1/2 cups (355 ml) unsweetened nondairy milk
1 1/2 cups (186 g) grated zucchini
2 tablespoons (10 g) nutritional yeast
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper

For the garnish:

1/4 cup toasted pine nuts or almond slivers
8 fresh basil leaves

Instructions

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.

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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