---
title: Tuscan Roasted Zucchini & Mushroom Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-roasted-zucchini-mushroom-risotto-6447d3a47fb19de1b5019978
servings: 2
prep_time: 10 minutes
cook_time: 30 minutes
time_required: 40 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Sodium Smart
  - Mediterranean
rating: 4.0
rating_count: 1200
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Many enjoyed the creamy texture, but some found it bland; adding extra herbs, spices, or Parmesan cheese boosted flavor.
  - theme: Ease of prep
    text: Risotto requires constant stirring and takes longer than expected, but most found the results worth the effort.
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/tuscan-roasted-zucchini-mushroom-risotto.avif"
---
Preheat oven to 450°F. Bring 5 cups water to a simmer in a #medium pot{}. Wash and dry all produce. Thinly slice @button mushrooms{6%oz}. Trim and quarter @zucchini{1%medium} lengthwise, then cut crosswise into ½-inch-thick pieces. Thinly slice @scallions{2%unit}, separating whites from greens; mince whites. Peel and mince @garlic{2%cloves}. Roughly chop @parsley{¼%cup}.

Toss mushrooms and zucchini on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, half the @tuscan heat spice{1%pack}, @salt{1%pinch}, and @black pepper{1%pinch}. Roast until browned and tender ~{15-20%minutes}.

While veggies roast, heat a drizzle of oil in a #large pan{} over medium heat. Add scallion whites and garlic. Cook, stirring, until fragrant ~{1%minute}. Add @arborio rice{¾%cup} and stir until translucent ~{1-2%minutes}. Add 1 cup simmering water, @veggie stock concentrate{1%pack}, and 2 tsp @white wine vinegar{1%bottle}; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until absorbed—until rice is al dente and mixture is creamy ~{25-30%minutes}.

Remove pan from heat and stir in @cream cheese{2%oz}, half the roasted veggies, half the scallion greens, and half the parsley. Taste and season with salt and pepper. Divide risotto between shallow bowls. Top with remaining roasted veggies, remaining scallion greens, and remaining parsley. For an extra-savory flavor, drizzle olive oil over the top.