A delicious risotto recipe here all made extra delicious with heirloom tomatoes. A hearty vegetarian risotto that’s a winner with this combo of veggies – tomatoes, cauliflower and zucchini.

Read more: Heirloom Tomato, Cauliflower, Zucchini Risotto

Heirloom Tomato, Cauliflower Zucchini Risotto

Ingredients:

• 1 cup risotto rice
• 5-6 cups vegetable broth
• 1 small head of cauliflower cut into small florets
• 2 heirloom tomatoes finely cut
• 1 zucchini cut into small chunks
• 1 onion finely cut
• 3-4 garlic cloves minced
• 2 tsp fresh thyme
• Salt and pepper
• Olive oil
• 1 cup Parmesan cheese (optional)
• Chili flakes (optional)

Directions:

• Cook risotto rice with 3 cups vegetable broth. I cook mine in the instapot on the rice setting.

• In a large pot warm 2 tbsp olive oil and sauté onion and garlic until onions are translucent.

• Add all the cauliflower, zucchini, tomato, salt, pepper and thyme and chili flakes if using. Cook until vegetables are tender about 10 minutes.

• Next add the cooked risotto rice and mix into the veggies. Continue cooking everything together with 2 cups more vegetable broth for about 2-3 minutes.   Add the remainder 1 cup broth if needed to make a creamy risotto.

• To keep it vegan skip the cheese and serve right away.

• Next add the Parmesan cheese and mix into the rice.  Risotto is ready! Serve with garnish of extra Parmesan cheese.