Zucchini risotto with rosemary-roasted tomatoes

Ingredients (serves 2)

  • 180 g risotto rice
  • 1 small onion
  • 400 g zucchini
  • 120 ml white wine
  • Ca. 700 ml hot vegetable broth
  • 8-10 small tomatoes on the vine
  • 1 rosemary twig (fresh is best, but you can use 1 tsp dried rosemary as well)
  • 2 tbsp freshly grated pecorino cheese (or more if you like)
  • olive oil
  • salt and pepper, freshly ground


Clean the zucchini and dice about 3/4, slice the remaining part. Finely chop the onion and fry in some olive oil in a large non-stick pan on medium heat. Once onion is transluscent add the zucchini slices. Fry until lightly golden, then remove slices and keep warm. Now add zucchini cubes and fry a little. Add rice and fry until transluscent as well.

Deglaze with the white wine. Now add just as much hot broth until everything is covered. Let your risotto simmer while stirring with a wooden spoon until most of the liquid has been absorbed. Add broth again. Repeat until rice is soft but still firm to the bite and your risotto looks creamy. (Depending on the type of rice you are using this will take approx. 20 mins.)

Wash the tomatoes and dry well but try to keep the vine intact. Now sauté them in hot olive oil together with the rosemary. Add your zucchini slices to the risotto, then add pecorino. Finally add salt and pepper to your taste and serve together with the rosemary tomatoes. Add more pecorino if you like.

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About Carolin

I'm Caro - the face behind CaroKocht. Here I share my passion for plant-based seasonal cuisine, background knowledge on the food industry and foodie tips for Berlin and beyond!

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