Creamy Tomato Zucchini Risotto

Creamy Tomato Zucchini Risotto, an easy weeknight meal made with few ingredients and simple flavours.

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!

Creamy tomato zucchini risotto

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?

Creamy tomato zucchini risotto

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!

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.

Creamy Tomato Zucchini Risotto, an easy weeknight meal made with few ingredients and simple flavours.
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5 from 1 vote

Creamy Tomato Zucchini Risotto

Creamy Tomato Zucchini Risotto, an easy weeknight meal made with few ingredients and simple flavours. This is simple risotto that the whole family will enjoy.
Course Main Course
Cuisine Italian
Keyword creamy tomato rice, tomato risotto
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 284kcal
Author Emily Kemp


  • 14 oz (400g) arborio rice
  • 4 3/4 cups (1.1 litres) chicken stock
  • 1 white onion , finely chopped
  • 4 tbsp tomato paste
  • 1 tbsp mascarpone
  • 1 tbsp olive oil
  • 3 garlic cloves , finely chopped
  • 1 large zucchini
  • salt and pepper , to season
  • 1 tsbp Parmesan , freshly grated


  • 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.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate


Nutrition Facts
Creamy Tomato Zucchini Risotto
Amount Per Serving
Calories 284
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info for All Recipes
  • 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
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    August 12, 2017 at 5:19 am

    I thought it was such a great idea to use tomato paste in this recipe. I made it tonight for dinner and it was so tasty. I love risotto but I feel guilty eating it because I always add a lot of cheese. The addition of the mascarpone was brilliant. Just a little bit makes it so creamy. I did make a couple of changes that really put it over the top. I added a couple of anchovy fillets when I sauted the onions and I added a handful of chopped basil at the end. All in all, a wonderful recipe. Thank you!

    • Reply
      Inside the rustic kitchen
      August 13, 2017 at 4:01 pm

      Hi Ann, I’m so happy you enjoyed it. I love a cheesy, creamy risotto too it’s the best comfort food. Thanks so much for your kind comment!

  • Reply
    Marie-Pierre Breton
    June 10, 2017 at 12:00 pm

    I love risottos! This one is particularly interesting to me with the tomato paste, reminds me of a sofrito for paella. Italian delight for sure!

  • Reply
    April 15, 2015 at 12:04 pm

    Thank you! I know, I didn’t before either but it’s lovely. 🙂

  • Reply
    April 14, 2015 at 11:27 pm

    Looks amazing ! I never thought to put tomato in risotto but I’m sure it’s delish!!!

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