A Tomato and Courgette (zucchini) Risotto is a quick, easy, and budget-friendly risotto that uses lovely fresh summer produce. It's a filling dish but you can also serve it as an accompaniment to white fish or chicken. This is an easy risotto to make and doesn't take much stirring.
If you've got a glut of courgette (zucchini) or tomatoes in your garden, this risotto is a great way to use them up. For more ways to cook with courgettes, check out my Cheese and courgette muffins, or Carrot and Courgette Soup. I always add courgette to my 6 vegetable pasta sauce, which is a great standby and can be frozen. For an alternative tomato risotto, you'll love my Creamy Tomato and Mascarpone Risotto.
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Ingredients
Tomato and Courgette risotto is straightforward and uses simple ingredients.
- Butter - I like to use salted butter rather than oil as frying the tomatoes and courgette in butter brings out the flavour. If you want to make it vegan then use an oil such as olive oil instead.
- Courgettes / Zucchini - choose ones that are firm and with unblemished skins.
- Cherry tomatoes - use cherry tomatoes or any fresh tomatoes. Tomatoes in season will have the best flavour.
- Risotto Rice - Arborio is the most popular short-grain risotto rice and it's sometimes simply called Risotto Rice. Another variety is Carnaroli. It has a plumper larger grain and produces a nice creamy texture. You do need to use risotto rice to get that nice creamy texture.
- White wine - adds flavour and acidity to your risotto. Use a basic dry white wine. I buy small bottles that I use for cooking. If you'd rather not use wine, you can leave it out.
- Vegetable Stock - I use a basic vegetable stock. You can buy low-salt / sodium versions if you prefer.
- Parmesan Cheese - is a hard Italian cheese with a strong, nutty flavour. Buy a block and finely grate it or shred it yourself for the best flavour. Pre-grated parmesan has a blander taste and it's usually a lot more expensive to buy it this way. Note that parmesan cheese is not suitable for vegetarians as it contains rennet, but vegetarian versions are available.
- Fresh Basil - fresh basil goes very well with tomatoes and courgettes and adds to the summery flavour of this risotto.
See recipe card for quantities.
How to make Tomato and Courgette Risotto
Add the butter to an oven-proof casserole dish and over a medium heat fry the onion, garlic and diced courgette for 8 minutes until soft.
Add the cherry tomatoes and fry for a further 2 minutes.
Add the rice and fry for 1 minute. Keep stirring. Add the white wine and stir until it is all absorbed.
Stir the tomato puree into the hot vegetable stock, season with salt and pepper and stir in to the rice.
Bring the pan to a simmer then cover it with a tight-fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened. Remember to stir it every few minutes. Add a little more stock if necessary.
Stir most of the parmesan cheese and the fresh basil into the risotto. Check the seasoning and add salt and pepper as necessary. Put a lid on and let it rest for 5 minutes to allow it to go creamy. Serve.
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Top Tip
Although you don't need to stir the risotto continually, you do need to stir it every few minutes to ensure it doesn't stick to your pan.
Make it Vegan
If you want to make this tomato and courgette risotto suitable for vegans, then substitute the butter for 2 tablespoons of olive oil. You can also buy a vegan version of parmesan cheese. Vegan parmesan cheese is made from a mixture of nuts and seeds, nutritional yeast, spices, and salt, and pepper. There are different varieties available in most supermarkets.
Variations
These are some simple variations you might like, particularly if you are using up leftovers.
- Other Vegetables - add some fresh spinach to your courgette risotto. Stir it through before you leave it to rest. You can also add bell peppers. Use red or orange/yellow bell peppers as green ones have a more bitter taste or green beans.
- Make it creamy - if you'd like a more creamy texture, you can stir through some cream, creme fraiche, ricotta cheese or some goats cheese.
Equipment
- 1 large pan or cast iron stove top dish or Dutch oven.
- A measuring jug
- A cheese grater
Serving Suggestion
This tomato and courgette risotto can be served on its own or with some garlic bread or green salad. You might also like to serve it as an accompaniment to white fish or chicken.
Storage
A risotto is best eaten as soon as it is cooked. You can store it in the fridge for 1 -2 days. You can also eat any leftovers cold for lunch the next day.
To reheat risotto, add a little extra stock or hot water and stir on the hob or stove top until piping hot. To reheat it in the microwave, add the liquid, reheat, and stir. The exact amount of liquid will depend on how much risotto you are reheating. Start with a small amount of liquid as you can always add more until you get the desired consistency.
Risottos are not suitable for freezing.
Sustainability
Using produce in season not only tastes great but is more sustainable as the produce hasn't had to be stored.
Green Tip
Store courgettes (zucchini) whole, dry, and unwashed in a paper or plastic bag with one end open in the crisper drawer of your fridge. This allows the air to circulate and stops them from wilting. Stored properly courgettes can last in the fridge for up to two weeks.
FAQ
A good risotto should be a dropping consistency. If you need to loosen your risotto, add some more hot stock and stir.
Summery Risotto Recipes
Looking for more Summery Risotto recipes like this? Try these:
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📖 Recipe
Tomato and Courgette Risotto
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Ingredients
- 10 g butter salted
- 1 brown onion finely chopped
- 2 cloves garlic crushed
- 250 g cherry tomatoes
- 2 courgettes about 600g /21oz diced
- 400 g risotto rice organic available
- 150 ml white wine or vermouth (optional) Fairtrade available
- 2 tablespoon tomato puree tomato paste
- 1 litre vegetable stock organic available
- 1 dash salt
- 1 dash black pepper organic, fairtrade
- 50 g Parmesan cheese grated (shredded)
- 10 g basil leaves chopped
Instructions
- Add the butter to an oven-proof casserole dish and over a medium heat fry the onion, garlic, tomatoes and courgette for 8 minutes until soft.10 g butter, 1 brown onion, 2 cloves garlic, 2 courgettes about 600g /21oz
- Add the cherry tomatoes and fry for a further 2 minutes250 g cherry tomatoes
- Add the rice and fry for 1 minute. Keep stirring. Add the white wine and stir until it is all absorbed.400 g risotto rice, 150 ml white wine
- Stir the tomato puree or paste into the hot vegetable stock and season with salt and freshly ground black pepper. Add to the rice and stir.2 tablespoon tomato puree, 1 litre vegetable stock, 1 dash salt, 1 dash black pepper
- Bring the pan to a simmer then cover it with a tight-fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened Remember to stir it every few minutes. Add a little more stock if necessary.
- Stir most of the parmesan cheese and the fresh basil, into the risotto. Check the seasoning and add salt and pepper as necessary. Put a lid on and let it rest for 5 minutes to allow it to go creamy.50 g Parmesan cheese, 10 g basil leaves
- Serve with the extra parmesan sprinkled over the top.
Notes
Ingredient Notes
-
- Butter - I like to use a salted butter rather than oil as frying the tomatoes and courgette in butter really brings out the flavour. If you want to make it vegan then use an oil such as olive oil instead.
-
- Courgettes - but ones that are firm and with unblemished skins.
-
- Cherry tomatoes - use cherry tomatoes or any fresh tomatoes. Tomatoes in season will have the best flavour.
-
- Risotto Rice - Arborio is the most popular short-grain risotto rice and it's sometimes simply called Risotto Rice. Another variety is Carnaroli. It has a plumper larger grain and produces a nice creamy texture. You do need to use a risotto rice to get that nice creamy texture.
-
- White wine - adds flavour and acidity to your risotto. Use a basic dry white wine. I buy small bottles that I use for cooking. If you'd rather not use wine, you can leave it out.ingredient 2
-
- Vegetable Stock - I use a basic vegetable stock. You can buy low salt / sodium versions if you prefer.
-
- Parmesan Cheese - is a hard Italian cheese with a strong, nutty flavour. Buy a block and finely grate it or shred it yourself for the best flavour. Pre-grated parmesan has a blander taste and it's usually a lot more expensive to buy it this way. Note that parmesan cheese is not suitable for vegetarians but vegetarian versions are available.
-
- Fresh Basil - fresh basil goes very well with tomatoes and courgettes and adds to the summery flavour of this risotto.
-
Storage
Store in the fridge for 1 -2 days. You can also eat any leftovers cold for lunch the next day. To reheat risotto, add a little extra stock or hot water and stir on the hob or stove top until piping hot. To reheat it in the microwave, add the liquid, reheat, and stir. The exact amount of liquid will depend on how much risotto you are reheating. Start with a small amount of liquid as you can always add more until you get the desired consistency. Risottos are not suitable for freezing.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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