Saffron Risotto with Zucchini and Tomatoes Recipe

Introduction

This Saffron Risotto with Zucchini and Tomatoes is a vibrant, comforting dish that celebrates fresh summer flavors with a luxurious touch of saffron. Creamy Arborio rice cooked slowly with sun-dried tomatoes and tender zucchini makes for a perfect meal any day of the week.

Ingredients

• 1/2 cup Sun-Dried Tomatoes
• 2 cloves Garlic
• 1/2 Onion
• 1 Zucchini
• 2 tablespoons Extra-Virgin Olive Oil
• 1 cup Arborio Rice
• 1/2 teaspoon Saffron Threads
• 3 cups Vegetable Broth
• 1 cup White Wine
• Sea Salt to taste
• Freshly Ground Black Pepper to taste
• Fresh Chives to taste

Instructions

1. Step 1: Place the sun-dried tomatoes into a bowl and cover with boiling water to hydrate them while you prepare the other ingredients.
2. Step 2: Finely mince the garlic cloves and dice the half onion.
3. Step 3: Thinly slice the zucchini, then cut each slice into quarters by halving horizontally and vertically for even pieces.
4. Step 4: In a saucepan over low-medium heat, warm the vegetable broth and keep it hot.
5. Step 5: In a separate frying pan over medium heat, warm the olive oil for about 2 minutes.
6. Step 6: Add the onion and garlic to the warmed oil and sauté for 3 minutes until softened and fragrant.
7. Step 7: Stir in the zucchini pieces and cook for another 3 minutes, allowing them to soften.
8. Step 8: Drain the sun-dried tomatoes and add them to the pan. Season with sea salt and freshly ground black pepper.
9. Step 9: Add the Arborio rice and saffron threads to the pan; stir well to combine and cook for about 2 minutes to toast the rice slightly.
10. Step 10: Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
11. Step 11: Begin adding the hot vegetable broth in 1/2 cup increments, stirring constantly and waiting until each addition is absorbed before adding more. Continue until all broth is incorporated. Cook for another 1-2 minutes until the risotto is creamy and the rice is tender but still firm.
12. Step 12: Remove from heat, garnish with fresh chives, and serve immediately for the best texture and flavor.

Tips & Variations

• For added richness, stir in a tablespoon of grated Parmesan cheese just before serving.
• Swap zucchini with asparagus or peas for seasonal variety.
• If you prefer a vegetarian wine, make sure to choose one labeled as such or use extra broth instead.
• To deepen the saffron flavor, steep the threads in a few tablespoons of warm broth for 10 minutes before adding.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm gently over low heat while stirring to restore creaminess. Risotto is best enjoyed fresh but can be reheated carefully without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tomatoes instead of sun-dried tomatoes?

Sun-dried tomatoes have a distinct concentrated flavor that fresh or other dried tomatoes won’t replicate. For this recipe, using sun-dried tomatoes preserves the intended depth and texture.

Can I make risotto without wine?

Yes, if you prefer not to use wine, you can substitute it with an equal amount of vegetable broth. This will slightly change the flavor but keep the risotto delicious and creamy.

Saffron Risotto with Zucchini and Tomatoes Recipe

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★★★★★

4.5 from 94 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and creamy saffron risotto infused with aromatic saffron threads, sun-dried tomatoes, fresh zucchini, and a blend of garlic and onion. This comforting Italian dish is cooked slowly with vegetable broth and white wine to achieve the perfect rich and creamy texture, finished off with fresh chives for a burst of flavor.

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Ingredients

Scale 1x2x3x

Vegetables

• 1/2 cup Sun-Dried Tomatoes
• 2 cloves Garlic
• 1/2 Onion
• 1 Zucchini
• Fresh Chives to taste

Liquids & Oils

• 2 tablespoons Extra-Virgin Olive Oil
• 3 cups Vegetable Broth
• 1 cup White Wine

Grains & Spices

• 1 cup Arborio Rice
• 1/2 teaspoon Saffron Threads
• Sea Salt to taste
• Freshly Ground Black Pepper to taste

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Instructions

1. Hydrate Sun-Dried Tomatoes: Place 1/2 cup of sun-dried tomatoes in a bowl and cover with boiling water. Let them soak to soften while preparing other ingredients.
2. Prepare Aromatics: Finely mince 2 cloves of garlic and dice 1/2 onion into small pieces for even cooking.
3. Cut Zucchini: Thinly slice 1 zucchini. Stack the slices, then cut them in half horizontally and again vertically to create 4 evenly-sized pieces from each slice.
4. Heat Broth: Pour 3 cups of vegetable broth into a saucepan and keep it warm over low to medium heat for gradual absorption during risotto cooking.
5. Warm Olive Oil and Cook Onion & Garlic: In a separate frying pan over medium heat, warm 2 tablespoons of extra-virgin olive oil for about 2 minutes. Add the minced onion and garlic, stirring to soften and release their aromas for approximately 3 minutes.
6. Add Zucchini: Incorporate the chopped zucchini into the pan, stirring well and cooking for an additional 3 minutes until tender but still slightly crisp.
7. Add Sun-Dried Tomatoes and Season: Drain the hydrated sun-dried tomatoes and add them to the pan. Season the mixture with sea salt and freshly ground black pepper to taste, stirring to combine flavors.
8. Add Rice and Saffron: Stir in 1 cup of Arborio rice and 1/2 teaspoon of saffron threads, mixing thoroughly to coat the rice with oil and toast it gently for about 2 minutes, enhancing its flavor.
9. Deglaze with White Wine: Pour in 1 cup of white wine and continuously stir the rice until the wine is fully absorbed, adding depth to the risotto.
10. Gradually Add Broth: Begin adding the warm vegetable broth in 1/2 cup increments, stirring constantly. Wait until each addition is absorbed before adding the next. This slow incorporation ensures creamy rice texture and proper cooking.
11. Final Cooking: After the last addition of broth, cook the risotto for another 1-2 minutes, stirring until the desired creamy consistency is achieved.
12. Garnish and Serve: Remove the risotto from heat and sprinkle freshly chopped chives on top. Serve the saffron risotto immediately for best flavor and texture enjoyment.

Notes

• Use warm broth throughout the cooking process to ensure even cooking and avoid temperature drops.
• Keep stirring the risotto continuously to release the rice’s starch for a creamy texture.
• Adjust seasoning at the end according to taste preferences.
• For a richer flavor, you may add a knob of butter or grated Parmesan cheese if not following a vegan diet.
• Serve immediately since risotto is best enjoyed fresh and creamy; it can thicken if left to cool.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: saffron risotto, zucchini risotto, sun-dried tomatoes, Italian risotto recipe, creamy risotto, vegetarian risotto