Creamy rice with roasted yellow tomato, sautéed zucchini and light basil cream with almond

Name: Creamy rice with roasted yellow tomato, sautéed zucchini and light basil cream with almond
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz Short-grain rice; 1.1 lb Yellow tomato; 8.8 oz Zucchini; 4.2 oz Onion; 2 cloves Garlic; 4 cups Vegetable broth; 1/3 cup Dry white wine; 2.8 oz Cream cheese; 3/4 cup Fresh basil; 1/3 cup Sliced almonds; 1 whole Lemon; 3 tbsp Extra virgin olive oil; 1.5 tbsp Butter; 1 tsp Salt; 1/2 tsp Black pepper

An original, vibrant creamy rice featuring the sweetness of roasted yellow tomatoes, golden sautéed zucchini, and a silky finish of basil, lemon, and toasted almond. Balanced, aromatic, and ideal as a vegetarian main course.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g Short-grain rice (tipo arborio or arroz redondo for textura melosa)
500 g Yellow tomato (cut en mitades or cuartos)
250 g Zucchini (en medias lunas finas)
120 g Onion (chopped fina)
10 g Garlic (chopped)
950 ml Vegetable broth (hot)
100 ml Dry white wine (for desglasar)
80 g Cream cheese (at room temperature)
20 g Fresh basil (leaves sueltas, more extra for terminar)
35 g Sliced almonds (lightly tostada)
1 unit Lemon (1 tbsp de zumo)
45 ml Extra virgin olive oil (divided)
20 g Butter (for mantecado final)
6 g Salt (or to taste)
2 g Black pepper (freshly ground)

Nutrition facts

per serving

432 kcal

Calories

9.2 g

Protein

54.8 g

Carbs

18.6 g

Fat

3.9 g

Fiber

50.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree NutsSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the yellow tomatoes on a tray, add 1 tablespoon of olive oil, a pinch of salt, and some black pepper. Roast for 18 minutes, until tender and slightly concentrated.
2
While the tomatoes roast, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly. Remove and set aside.
3
In a blending cup, combine the cream cheese, fresh basil, lemon zest, and 1 tablespoon lemon juice. Add 2 to 3 tablespoons of the hot vegetable broth and blend until smooth and creamy. Set aside.
4
Heat 1 tablespoon of olive oil in a wide pot. Add the zucchini with a pinch of salt and sauté over medium-high heat for 4 to 5 minutes, until golden at the edges but still firm. Remove and set aside.
5
In the same pot, add the remaining tablespoon of olive oil and cook the onion over medium heat for 5 minutes until translucent. Add the garlic and cook 30 seconds more.
6
Add the short-grain rice and stir for 1 minute so the grains are well coated. Pour in the dry white wine and cook for 1 to 2 minutes until the alcohol evaporates.
7
Start adding the hot vegetable broth gradually, stirring often. Add one ladle at a time, letting the rice absorb most of the liquid before adding more. Cook this way for 15 to 17 minutes.
8
Halfway through cooking, add the roasted yellow tomatoes with their juices and stir gently so some of the tomato melts into the rice.
9
When the rice is creamy and al dente, add the sautéed zucchini, butter, and basil cream. Stir gently for 1 minute until silky. Adjust with the salt and remaining black pepper.
10
Serve the rice immediately and finish with the toasted almonds and a few extra basil leaves on top. Serve hot.

Chef tips

For a creamier texture, keep the broth hot at all times and let the rice rest for 1 minute off the heat before serving. If the tomatoes are very acidic, add a tiny extra pinch of salt to round out the flavor.

Substitutions

You can replace the almonds with sunflower seeds if you want to avoid tree nuts. The cream cheese can be swapped for mascarpone or a creamy plant-based alternative for a dairy-free version. Zucchini can be replaced with tender green asparagus.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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