15 minute cherry tomato and zuchinni risotto
This 15-minute Cherry Tomato and Zucchini Risotto is a quick and easy way to enjoy the classic dish without spending hours in the kitchen. Made using a microwave, this recipe is perfect for busy weeknights or when you're craving a comforting and satisfying meal.
15
Mins
596
Kcal
95g
Carbs
16g
Protein
13g
Fat
The combination of sweet and tangy cherry tomatoes, tender zucchini and creamy risotto creates a delicious and satisfying dish that is perfect for any occasion. The risotto is made with Arborio rice, which is known for its creamy texture and ability to absorb liquid. The cherry tomatoes and zucchini are added in the last few minutes of cooking for a burst of flavor and texture.
One of the best things about this recipe is that it is versatile, you can add any vegetables you have on hand, such as mushrooms, bell peppers, or asparagus.
This recipe is also great for meal prep, you can make a big batch and enjoy it throughout the week, it reheats well in the microwave.
One of the best things about this recipe is that it is versatile, you can add any vegetables you have on hand, such as mushrooms, bell peppers, or asparagus.
This recipe is also great for meal prep, you can make a big batch and enjoy it throughout the week, it reheats well in the microwave.
How to make 15 minute cherry tomato and zuchinni risotto
Ingredients
Servings
1
white wine
60 ml
vegetable stock
250 ml
arborio rice
100g
garlic clove
1
cherry tomatoes
70g
zuchinni
50g
butter
10g
parmesan cheese
15g
Ingredients
Servings
1
white wine
60 ml
vegetable stock
250 ml
arborio rice
100g
garlic clove
1
cherry tomatoes
70g
zuchinni
50g
butter
10g
parmesan cheese
15g
Instructions
1
In a microwave container put in the arborio rice and the white wine, the wine should just about cover the rice. Microwave for 2 minutes
2
Check that the wine is absorbed into the rice and then vegetable stock to the rice and microwave for a further 13minutes.
3
Chop the tomatoes into small pieces and grate the zucchini. Take a saucepan and add in a small amount of the butter and some olive oil. Add the garlic and tomatoes,salt and papper to taste and cook for 5 minutes over a medium heat to get the tomatoes soft.
4
Add the zucchini to the pan with the tomatoes and cook for another 5 minutes. Check on the rice to make sure that there is still some stock left and stir the rice if needed
5
Once the rice has cooked add to the pan with the tomatoes and zuchinni and then stir in the remaning butter and parmesan cheese.
6
If the risotto is a bit dry then add a bit more water or stock
