Dinner

Saffron Risotto with Zucchini and Sun-Dried Tomatoes Recipe

ByHailey Reed December 27, 2025December 27, 2025

Introduction

This saffron risotto with zucchini and sun-dried tomatoes is a creamy, flavorful dish perfect for a comforting meal. The delicate aroma of saffron combines beautifully with fresh vegetables for a delightful taste experience.

A white plate is filled with a creamy yellow risotto that has visible grains of rice cooked in a rich sauce. Mixed into the risotto are pieces of vegetables including small chunks of green zucchini and vibrant red tomato. On top of the dish, two thin green chive stalks are placed crossing each other for decoration. The plate is set on a white marbled texture with some dried pepper pieces and a piece of burlap cloth partially visible at the edges. The texture of the risotto looks soft and slightly glossy, showing a well-cooked and moist consistency. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Sun-Dried Tomatoes
2 cloves Garlic
1/2 Onion
1 Zucchini
2 tablespoons Extra-Virgin Olive Oil
1 cup Arborio Rice
1/2 teaspoon Saffron Threads
3 cups Vegetable Broth
1 cup White Wine
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Fresh Chives, to taste

Instructions

Step 1: Place sun-dried tomatoes in a bowl and cover with boiling water to hydrate while preparing other ingredients.
Step 2: Finely mince the garlic cloves and dice half an onion into small pieces.
Step 3: Thinly slice the zucchini, then cut the slices into quarters to create evenly-sized pieces.
Step 4: Heat the vegetable broth in a saucepan over low to medium heat.
Step 5: Meanwhile, warm the olive oil in a frying pan over medium heat for about 2 minutes.
Step 6: Add the diced onion and minced garlic to the oil, stir, and cook for 3 minutes until softened.
Step 7: Add the sliced zucchini, mix well, and cook for another 3 minutes.
Step 8: Drain the sun-dried tomatoes and add them to the pan. Season with sea salt and freshly ground black pepper.
Step 9: Stir in the Arborio rice and saffron threads, cooking together for about 2 minutes until the rice is well coated.
Step 10: Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
Step 11: Begin adding the hot vegetable broth in 1/2 cup increments, stirring constantly. Wait until each addition is absorbed before adding the next. Continue until all broth is used and the risotto reaches a creamy texture, about 18-20 minutes total.
Step 12: Remove from heat, garnish with fresh chives, serve immediately, and enjoy your saffron risotto.

Tips & Variations

For extra richness, stir in a tablespoon of grated Parmesan cheese just before serving.
Substitute zucchini with yellow squash or add mushrooms for more earthy flavors.
Use chicken broth instead of vegetable broth for a non-vegetarian option.
To boost saffron flavor, steep the threads in a bit of warm broth before adding to the rice.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water and warm gently on the stove while stirring to restore creaminess.

How to Serve

A white plate holds a creamy risotto dish showing a single main layer of yellow-orange cooked rice mixed with small pieces of orange carrots and green zucchini, topped with bright red tomato chunks and two long green chives crossed in the center. The plate is set on a white marbled surface with some dried red chili pieces and a piece of green vegetable visible at the edge. The texture looks soft and moist with a mixture of smooth rice grains and tender vegetable pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried instead of fresh zucchini?

Dried zucchini isn’t recommended for this recipe since it won’t provide the same texture or moisture needed in risotto. Fresh or frozen zucchini works best.

Is Arborio rice essential for risotto?

Arborio rice is ideal because of its high starch content, which creates the creamy texture characteristic of risotto. Other short-grain rices like Carnaroli or Vialone Nano can also be used as alternatives.