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
- • 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. - • 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. - • 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. - • 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. - • 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. - • 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°.