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Saffron & Yellow Tomato Risotto
with Zucchini & Olives
40 MIN
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
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Calories710 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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.
5
Serve your dish:
Serve the risotto topped with the cooked zucchini. Garnish with the pecorino. Enjoy!
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.
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.
5
Serve your dish:
Serve the risotto topped with the cooked zucchini. Garnish with the pecorino. Enjoy!
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