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Risotto with zucchinis and cherry tomatoes
For this delicious, creamy risotto, diced zucchini and cherry tomatoes, cooked separately, are added at the end of cooking, and a mixture of Parmesan and mascarpone cheese is added to bind.
378 5/5 (1 reviews)
1 hour
Average
6.30 €
6 people
15 IngredientsLast modified on: November 2nd 2025
For 6 people, you will need:
- 1
1 courgette - 2
250 g cherry tomatoes - 3
1 onion - 4
4 tablespoons olive oil - 5
herbs of your choice - 6
1 garlic clove - 7 4 tablespoons olive oil
- 8
50 g Parmesan (Parmigiano Reggiano) - 9
100 g Mascarpone - 10 5 tablespoons olive oil
- 11
200 g rice - 12
1 glass dry white wine - 13
1 litre chicken stock - 14
salt - 15
pepper - Total weight: 2,280 grams
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 1 hour
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - ⌛ 5 min.
Stage 4 - ⌛ 1 min.
In a frying pan over medium heat, pour 4 tablespoons olive oil and when hot, add 1 tablespoon chopped onion, salt and pepper.
Cook for 1 minute without browning.
Cook for 1 minute without browning.
Stage 5 - ⌛ 3 min.
Pour in the diced zucchini and cook until just tender, but don't overcook.
Season with salt at the end of cooking, and remove to a plate.
Season with salt at the end of cooking, and remove to a plate.
Stage 6 - ⌛ 1 min.
In the same pan, over slightly higher heat, add 4 tablespoons olive oil, 1 garlic clove and the herbs of your choice (in this case bay leaf, rosemary, tarragon, sage and thyme).
Cook for 1 minute, stirring to flavour the oil.
Cook for 1 minute, stirring to flavour the oil.
Stage 7 - ⌛ 7 min.
Pour in the cherry tomatoes, and cook for around 5-7 minutes, until tender and barely colored.
Remove and discard the herbs and garlic, then transfer to the zucchini plate.
Remove and discard the herbs and garlic, then transfer to the zucchini plate.
Stage 8 - ⌛ 1 min.
Cooking the risotto
In a bowl, mix together 50 g Parmesan (Parmigiano Reggiano) and 100 g Mascarpone.
Set aside.
Stage 9 - ⌛ 1 min.
In a large saucepan over medium heat, pour in 5 tablespoons olive oil and when hot, add the remaining chopped onion, salt and pepper.
Cook for 1 minute, stirring, without browning.
Cook for 1 minute, stirring, without browning.
Stage 10 - ⌛ 3 min.
Pour in 200 g rice and let the rice grains become translucent, stirring constantly.
Stage 11 - ⌛ 1 min.
Pour in 1 glass dry white wine, and stir without stopping...
Stage 12 - ⌛ 4 min.
...until it has been completely absorbed by the rice.
Stage 13 - ⌛ 1 min.
Then pour in a little broth...
Stage 14 - ⌛ 20 min.
...and stir gently until the rice has absorbed it too.
Repeat this operation several times, adding a little stock each time, until the rice is tender and creamy.
It's a bit time-consuming, and you'll have to pay close attention, stirring almost constantly, but that's the secret of risotto.
Repeat this operation several times, adding a little stock each time, until the rice is tender and creamy.
It's a bit time-consuming, and you'll have to pay close attention, stirring almost constantly, but that's the secret of risotto.
Stage 15 - ⌛ 1 min.
At the end of the cooking time, lower the heat, add the mascarpone + parmesan mixture, and mix well.
Stage 16 - ⌛ 2 min.
Finishing touches
Add the zucchini and tomatoes, mix well and check the seasoning.
Your risotto is ready.
Remarks
If possible, use small, firm zucchinis.
As always with risotto, the amount of stock you use depends on the type of rice you're going to use.
If you don't have mascarpone, replace it with cream.
Depending on your taste, you can replace the chicken stock with vegetable stock.
As always with risotto, the amount of stock you use depends on the type of rice you're going to use.
If you don't have mascarpone, replace it with cream.
Depending on your taste, you can replace the chicken stock with vegetable stock.
Keeping: Enjoy immediately, but can be stored for several days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 80 RDI=7 % | 260 RDI=40 % | 2,830 RDI=140 % | 11,850 RDI: 140 % |
| Per 100 g | 1 RDI=1 % | 3 RDI=0 % | 10 RDI=2 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 6 RDI=2 % | 10 RDI=1 % | 40 RDI=7 % | 470 RDI=20 % | 1,980 RDI: 20 % |
How much will it cost?
- For 6 people : 6.30 €
- Per person : 1.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken stock
Like these other recipes: Boulangère potatoes, Celery risotto, Risotto-style celeriac, Soup Cornouaillaise, Turmeric risotto, ... See them all 7
Cherry tomatoes
Like these other recipes: Bruschetta and mozzarella, Zucchini and tomato tartines au gratin, Spaghetti with tomatoes and pesto, Thin cherry tomato and pesto tart, Cherry tomato and two cabbage salad, ... See them all 12
Rice
Like these other recipes: Indian rice pudding, Creamy risotto with vegetables , Crispy spinach rolls, Paella, How to cook rice in rice-cooker, ... See them all 22
Mascarpone
Like these other recipes: Pea risotto "Mantecare", New tiramisu, Creamy spinach à la Lombarde, Tiramisu balls, Celery risotto, ... See them all 19
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