---
title: Zucchini & Sun-Dried Tomato Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/zucchini-sun-dried-tomato-risotto-6317a133227490a6af03877c
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Milk]
tags: [Veggie, Italian, Comfort Food]
rating: 4.5
rating_count: 8400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the rich, creamy taste with sun-dried tomatoes adding a perfect touch.
  - theme: Ease of prep
    text: Risotto takes time and constant stirring, but most felt the delicious result was worth the effort.
image: "https://images.recipes.furrysalamander.com/zucchini-sun-dried-tomato-risotto.avif"
---
Preheat oven to 450°F. In a #medium pot{}, bring @water{5%cups} to a boil, then reduce to a low simmer. Wash and dry produce. Trim and quarter @zucchini{1%unit} lengthwise, then cut crosswise into ½-inch pieces. Halve @heirloom grape tomatoes{1%cup} lengthwise. Halve, peel, and finely dice @shallot{1%unit}. Peel and mince or grate @garlic{2%cloves}. Finely chop @sun-dried tomatoes{1%oz}.

Toss zucchini and grape tomatoes on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, @Tuscan Heat Spice{1%tsp}, @salt{to taste%unit}, and @pepper{to taste%unit}. Roast on middle rack, tossing halfway through, until lightly browned and tender ~{15%minutes}.

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{1%cup}, garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant ~{1%minutes}. Season with salt and pepper.

Add 1 cup hot water and @veggie stock concentrate{2%units} 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{1%cup} 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.

Once risotto is done, remove from heat; stir in half the @parmesan cheese{½%cup} and @butter{1%tbsp} 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.

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