Saffron & Yellow Tomato Risotto Fill 1 Created with Sketch.

with Zucchini & Olives

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the zucchini; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Place the tomatoes in a bowl; gently break apart with your hands. 

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.

Make the risotto:
3 Make the risotto:

Add the rice, saffron, tomatoes (carefully, as the liquid may splatter), and 2 1/4 cups of water; 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; stir until melted and thoroughly combined. Taste, then season with salt and pepper if desired. 

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 zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Stir in the chopped olives. Taste, then season with salt and pepper if desired. 

Serve your dish:
5 Serve your dish:

Serve the risotto topped with the cooked zucchini. Garnish with the pecorino. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the zucchini; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Roughly chop the olives. Place the tomatoes in a bowl; gently break apart with your hands. 

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.

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

Add the rice, saffron, tomatoes (carefully, as the liquid may splatter), and 2 1/4 cups of water; 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; stir until melted and thoroughly combined. Taste, then season with salt and pepper if desired. 

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 zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Stir in the chopped olives. Taste, then season with salt and pepper if desired. 

Cook the zucchini:
Serve your dish:
5 Serve your dish:

Serve the risotto topped with the cooked zucchini. Garnish with the pecorino. Enjoy!