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Saffron & Yellow Tomato Risotto Fill 1 Created with Sketch.

with Zucchini & Olives

Customer Favorite
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

Get Cooking
fresh
ingredients
Saffron & Yellow Tomato Risotto with Zucchini & Olives
Title
  • 1 cup Carnaroli Rice
  • 1 14-Oz Can Whole Peeled Yellow Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 pinch Saffron
  • 2 Tbsps Butter
  • 2 Tbsps Mascarpone Cheese
  • 1 Shallot
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 oz Pecorino Romano Cheese
  • 1 oz Peruvian Kalamata Olives
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop 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 the 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 has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. 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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop 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 the 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 has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. 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!