Zucchini & Sun-Dried Tomato Risotto

🥘 Ingredients

• Tuscan Heat Spice
  1 tsp
• arborio rice
  1 c
• butter
  1 tbsp
• cooking oil
  2 tbsp
• cream sauce base
  1 c
• garlic
  2 cloves
• heirloom grape tomatoes
  1 c
• parmesan cheese
  ½ cup
• pepper
  to taste unit
• salt
  to taste unit
• shallot
  1 unit
• sun-dried tomatoes
  1 oz
• veggie stock concentrate
  2 units
• water
  5 c
• zucchini
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 450°F. In a medium pot , bring water to a boil, then reduce to a low simmer. Wash and dry produce. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch pieces. Halve heirloom grape tomatoes lengthwise. Halve, peel, and finely dice shallot . Peel and mince or grate garlic . Finely chop sun-dried tomatoes .

   water: 5 c, zucchini: 1 unit, heirloom grape tomatoes: 1 c, shallot: 1 unit, garlic: 2 cloves, sun-dried tomatoes: 1 oz
2. 

   2

   Toss zucchini and grape tomatoes on a baking sheet with a drizzle of cooking oil , Tuscan Heat Spice , salt , and pepper . Roast on middle rack, tossing halfway through, until lightly browned and tender ⏱️ 15 minutes .

   cooking oil: 2 tbsp, Tuscan Heat Spice: 1 tsp, salt: to taste unit, pepper: to taste unit
3. 

   3

   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 minutes . Add arborio rice , garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant ⏱️ 1 minutes . Season with salt and pepper.

   arborio rice: 1 c
4. 

   4

   Add 1 cup hot water and veggie stock concentrate 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 minutes . Reduce heat to medium low. Stir in cream sauce base and remaining Tuscan Heat Spice. Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed ⏱️ 3 minutes . Season generously with salt and pepper.

   veggie stock concentrate: 2 units, cream sauce base: 1 c
5. 

   5

   Once risotto is done, remove from heat; stir in half the parmesan cheese and butter 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.

   parmesan cheese: ½ cup, butter: 1 tbsp
6. 

   6

   Divide risotto between plates. Top with remaining zucchini and grape tomatoes. Sprinkle with remaining parmesan cheese and serve.