Zucchini & Sun-Dried Tomato Risotto

• servings: 4 servings
• total time: 45 minutes

Ingredients

• 1 shallot

• 2 cloves of garlic

• 4 oz Heirloom grape tomatoes

• 1 zucchini

• 1.5 oz sun-dried tomatoes (jarred in oil, 1.5 oz or to taste)

• 1 tbsp tuscan heat spice (paprika, cayenne, etc)

• 3/4 cup arborio rice

• 4 oz cream sauce base

• 3 tbsp parmesan

• 2 tsp oil

• 1 tbsp butter

• 2 units stock concentrate (better than bouillon, 2 cubes worth)

Directions

• Adjust rack to middle position and preheat oven to 450 degrees.

• In a medium pot, bring 8 cups water (5 cups for 2 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.)

• Wash and dry produce: Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.

• Toss zucchini and grape tomatoes on a baking sheet with a drizzle of oil, 1/2 tsp Tuscan Heat Spice (anything with spice; paprika, cayenne), salt, and pepper. Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 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, 3-4 minutes.

• Add rice, garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with onion powder, salt and pepper.

• Add 1 cup hot water and stock concentrates 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, 25-30 minutes.

• Reduce heat to medium low. Stir in cream sauce (heavy cream or sour cream) and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.

• Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) 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 and serve.