This Zucchini Risotto with Roasted Tomatoes screams summer! And is a great way to use some of that bounty of tomatoes. Dairy-free, ultra-comforting, and delicious.

Can you believe that it’s August already? I 100% am not ready for this. Especially considering my manuscript is due at the end of the month! AH!! Just like last time, I’ll be putting out a call/survey for recipe testers. So, if you’d like to be one keep your eyes peeled for that announcement within the next couple of weeks.

For now, I’m going to continue to crank out the zucchini (and tomato) recipes for you. This recipe is #3 for the current summer, and I don’t see these stopping before the month ends. It’s been a minute since I last made a risotto, I think it was for my Vegan Bowl Attack? Geez! But, I thought this would be a great way to use zucchini in two different applications for the same recipe.

The shredded zucchini is almost undetectable in the risotto, but it adds extra creaminess to it. While on top we have roasted zucchini and tomatoes, fresh basil, plus toasted pine nuts. Mmm… I have to say, I’m so happy that I’ve been picking the tomatoes from my garden a little early, and letting them ripen inside. They taste AMAZING, and even more so roasted.

While risotto takes a little patience to make, it really comes together rather quickly. Not to mention, the end result is SO worth it! I’m super stoked to even have just a teeny bit of leftovers of this zucchini risotto in my fridge, right now. Which I may or may not consume before I finish typing up this blog post. (Added: ultimately, I ended up eating the rest after I finished that sentence.) 😀

And, even though I used backyard Roma tomatoes, this recipe would be great with pretty much any roasted tomato, as long as you cut it bite-sized for roasting. Seeing that I have a LOT of tomatoes on my counter right now, I know that I’ll be making either a slow-roasted or slow-cooker tomato sauce, soon. Do y’all have any other recipe ideas that you’d like to see for tomatoes? Let me know in the comments!

1 year: Oil-free Pesto Chickpea Salad // 3 years: Summer Corn Salad // 4 years: Vanilla Latte Chia Parfait // 5 years: Kale Pepita Pesto over Zucchini Ribbons