Chicken, Zucchini & Sun-Dried Tomato Risotto with Grape Tomatoes & Parmesan

What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. With a reputation for being labor intensive—ours couldn’t be easier! This version begins as classic as can be, with rich veggie stock and the addition of sweet-tart sun-dried tomatoes. It’s finished with zesty spice-roasted zucchini and grape tomatoes, two perfect contrasts to risotto’s creamy richness. For a finishing touch, everything receives a generous sprinkle of Parmesan.

Prep: 40 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 shallot
  • 2 garlics
  • 4 oz grape tomatoes
  • 1 zucchini
  • 1.5 oz sun-dried tomatoes
  • 1 tbsp tuscan heat spice
  • 0.75 cups arborio rice
  • 2 veggie stock concentrates
  • 4 oz cream sauce base
  • 3 tbsp parmesan cheese
  • 3 tsp cooking oil
  • 1 tbsp butter
  • salt
  • pepper
  • 10 oz chicken breast strips
  • 2 shallots
  • 4 garlics
  • 8 oz grape tomatoes
  • 2 zucchinis
  • 3 oz sun-dried tomatoes
  • 1 tbsp tuscan heat spice
  • 1.5 cup arborio rice
  • 4 veggie stock concentrates
  • 8 oz cream sauce base
  • 6 tbsp parmesan cheese
  • 3 tsp cooking oil
  • 2 tbsp butter
  • salt
  • pepper
  • 20 oz chicken breast strips

Instructions

  1. • Adjust rack to middle position and preheat
    oven to 450 degrees.
    • In a medium pot, bring 5 cups water (8 cups
    for 4 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.
  2. • Toss zucchini and grape tomatoes on a
    baking sheet with a drizzle of oil, ½ tsp
    Tuscan Heat Spice (1 tsp for 4 servings),
    salt, and pepper. (You’ll use more Tuscan
    Heat Spice later.) Roast on middle rack,
    tossing halfway through, until lightly
    browned and tender, 14-16 minutes.
    Rinse shrimp under cold water; pat
    shrimp or chicken dry with paper towels.
    Season with salt and pepper. Heat a
    drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken;
    cook, stirring occasionally, until cooked
    through, 4-6 minutes. Turn off heat;
    transfer to a plate. Wipe out pan.
  3. • 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 salt and pepper.
    ​​Use pan used for shrimp or chicken here.
  4. • 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.
    TIP: Depending on the size of your pan, you
    may need a little more or a little less water.
    • Reduce heat to medium low. Stir in cream
    sauce base 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.
  5. • 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.
    Stir shrimp or chicken into risotto.
  6. • Divide risotto between plates. Top with
    remaining zucchini and grape tomatoes.
    Sprinkle with remaining Parmesan
    and serve.
    Chicken is fully cooked when internal temperature reaches 165°.