Creamy Tomato Zucchini Risotto, an easy weeknight meal made with few ingredients and simple flavours. This is a simple risotto that the whole family will enjoy.
Risotto is such a great weeknight meal to make. It’s easy, doesn’t take long and can be made with almost anything. This creamy tomato zucchini risotto was one of the first recipes I ever posted on the blog and I still enjoy the simplicity of it. I’ve updated the photos from the old iphone days but the recipe is still the same as ever, oh and delicious!
If you’ve never tried tomato risotto then you really must, it’s so delicious and different from the usual white based risottos. This recipe is so simple but creamy, comforting and full of flavour. The zucchini adds freshness and texture which I love.
To make this simple zucchini risotto, I saute white onion, chopped zucchini and garlic until soft then add the arborio (risotto) rice. The chicken stock is then added in stages, allowing the rice to absorb the liquid as you stir. Tomato paste/consentrate is then added and mixed through the risotto along with more stock, a dollop of mascarpone and finally some parmesan cheese.
You know this is gonna taste good, right?
I’m always surprised with how much seasoning risotto needs. I add a little salt at a time towards the end and taste to see if it needs more. I normally do this two or three times before it’s just right, remember you can always add salt but you can’t take it out so taste as you go.
I hope you enjoy this one, happy cooking!
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Creamy Tomato Zucchini Risotto
- In a large deep saucepan under a medium heat add 2 tsp of olive oil and sauté the onion for 2-3 minutes. Meanwhile cut your courgette in half lengthways then cut into slices. Add the courgette to the pan and fry for 1 minute. Add the rice and garlic and stir to stop it sticking just for a few seconds.
- Add a few ladles of chicken stock and continue to stir until the rice starts to absorb the stock. Add the tomato paste and continue adding the stock a ladle at a time, allowing the rice to absorb the stock each time whilst constantly stirring.
- When there are just a couple ladles of stock left add the mascarpone, salt, and pepper to taste, then the remaining ladles of stock as before and stir until it reaches a nice creamy consistency but not too sticky. Add the parmesan, stir and serve.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here