Zucchini Risotto

Zucchini and Tomato Risotto

3540 Min

Want to know the key to a successful risotto? Constant stirring! That's the only way to make sure that every single grain of rice is cooked evenly. With zucchini, cherry tomatoes and pine nuts, this recipe contains the star players in Italian cuisine. Our ground turmeric lends the risotto a beautiful yellow color and its spicy flavor.

Ingredients 4 Portions


  1. 1

    Slice one zucchini, then roughly grate the other. Cut the cherry tomatoes in half. Peel and finely chop the onion and garlic.

  2. 2

    Sweat the onion and garlic in a pan with 2 tbsp. of olive oil. Add the risotto rice and Kotányi herbs and spices and fry for a few seconds. Use the white wine to immediately deglaze the pan and season with a good pinch of salt and pepper. Add the grated zucchini and half the cherry tomatoes.

  3. 3

    Pour in the vegetable stock and allow to simmer for around 20 minutes. Pour in some more water if necessary.

  4. 4

    Grate the Parmesan. Toast the pine nuts in a dry pan until golden brown and put to one side. In the same pan, heat up 1 tbsp. of olive oil and briefly fry the sliced zucchini and the rest of the cherry tomatoes. Season with salt and pepper.

  5. 5

    As the risotto rice is cooked, mix the Parmesan and butter in with the risotto. Season to taste with salt and pepper and leave to rest for a short time.

  6. 6

    Dish the risotto up onto plates, garnish with the sliced zucchini, tomatoes and pine nuts and serve.

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