Zucchini & Sun-Dried Tomato Risotto

🥘 Ingredients

• Arborio rice
  1.5 c
• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  2 tbsp
• butter
  2 tbsp
• cooking
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• shallot
  2 unit
• sun-dried tomatoes
  3 oz
• veggie stock concentrate
  4 unit
• water
• zucchini
  2 unit

🍳 Cookware

• medium
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. (You'll use the hot water in Step 4.) Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot . Peel and mince or grate garlic . Finely chop sun-dried tomatoes .

   water, zucchini: 2 unit, grape tomatoes: 8 oz, shallot: 2 unit, garlic: 4 clove, sun-dried tomatoes: 3 oz
2. 

   2

   Toss zucchini and grape tomatoes on a baking sheet with a drizzle of cooking oil , 1/2 tsp Tuscan Heat Spice , salt, and pepper (you'll use more spice later). Roast on middle rack, tossing halfway through, until lightly browned and tender, ⏱️ 15 minutes .

   cooking oil: 2 tsp, Tuscan Heat Spice: 1 tbsp
3. 

   3

   While veggies roast, heat a large drizzle of cooking oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, ⏱️ 4 minutes . Add Arborio rice , garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, ⏱️ 2 minutes . Season with salt and pepper.

   cooking, Arborio rice: 1.5 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 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, ⏱️ 25 minutes . Reduce heat to low. Stir in cream sauce base and 1 tsp Tuscan Heat Spice . Cook until thickened, ⏱️ 3 minutes . Season generously with salt and pepper.

   water, veggie stock concentrate: 4 unit, cream sauce base: 8 oz, Tuscan Heat Spice: 1 tbsp
5. 

   5

   Remove from heat; stir in half the Parmesan cheese and 2 TBSP butter until melted and combined. Season with salt and pepper. Stir in half the zucchini and grape tomatoes. Season with salt and pepper to taste.

   Parmesan cheese: 6 tbsp, butter: 2 tbsp
6. 

   6

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