Saffron & Yellow Tomato Risotto with Zucchini & Olives
Customer Favorite

Saffron & Yellow Tomato Risotto

with Zucchini & Olives

40 MIN
2 Servings
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From the Test Kitchen

We’re giving this classic, creamy Italian rice dish a few sophisticated twists: we’re adding a pinch of saffron for complex flavor and stirring in yellow tomatoes for gorgeous sunny color. Zucchini sautéed with briny Kalamata olives and garnished with Pecorino Romano cheese finishes it with even more gourmet flair.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Saffron & Yellow Tomato Risotto with Zucchini & Olives
Title
time-saving
tips & techniques
Saffron
Yellow Tomatoes
Mascarpone
Shallot
How To: Peel Garlic
Pecorino Cheese
Zucchini
Red Pepper Flakes
How To: Safely Cut Round Vegetables
Garlic
Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop the garlic. Halve the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Pecorino cheese on the small side of a box grater. 

Cook the aromatics:
2 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, half the chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. 

Make the risotto:
3 Make the risotto:

Add the rice, saffron, tomatoes, and 2 1/4 cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 15 to 17 minutes, or until most of the liquid is absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir until melted and thoroughly combined. Season with salt and pepper to taste.

Cook the zucchini:
4 Cook the zucchini:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until softened. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

Finish & serve your dish:
5 Finish & serve your dish:

Serve the finished risotto topped with the cooked zucchini and grated Pecorino cheese. Enjoy! 

Tips from Home Chefs

Saffron & Yellow Tomato Risotto

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop the garlic. Halve the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Pecorino cheese on the small side of a box grater. 

2 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot, half the chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. 

Cook the aromatics:
Make the risotto:
3 Make the risotto:

Add the rice, saffron, tomatoes, and 2 1/4 cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 15 to 17 minutes, or until most of the liquid is absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir until melted and thoroughly combined. Season with salt and pepper to taste.

4 Cook the zucchini:

Once the risotto has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until softened. Turn off the heat and stir in the chopped olives. Season with salt and pepper to taste. 

Cook the zucchini:
Finish & serve your dish:
5 Finish & serve your dish:

Serve the finished risotto topped with the cooked zucchini and grated Pecorino cheese. Enjoy! 

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