Tomato and Yellow Zucchini Risotto

Name: Tomato and Yellow Zucchini Risotto
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 yellow or green zucchini; 5 tablespoons extra-virgin olive oil, divided, plus more for serving; 1 garlic clove, finely sliced; 5½ ounces (150g) baby plum tomatoes, halved; 2 celery sticks, finely chopped; 1 red onion, finely chopped; 12 ounces (350g) Carnaroli risotto rice; 3½ ounces (100ml) dry white wine; 10½ ounces (300g) tomato passata (or substitute purée); 6½ cups (52 ounces/1.5L) hot vegetable stock; 10 basil leaves; Sea salt and freshly ground black pepper

Instructions

Prep:15minCook:1h

A vegan-friendly risotto that tastes luxurious without any dairy? Look no further than this recipe for tomato and yellow zucchini risotto, from Theo Randall’s The Italian Deli Cookbook. “Using yellow zucchini instead of green makes a very colorful risotto,” Randall writes,...

Updated at: Thu, 21 Nov 2024 07:29:47 GMT