• 250g arborio rice
  • 5 small zucchini
  • A few sprigs of parsley
  • A few sprigs of basil
  • 1 tbsp of salted capers
  • 300g cherry tomatoes

Dressing ingredients

  • 6 tbsp extra virgin olive oil
  • Salt and pepper

Author of this recipe


Amateur cook

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Learn this Italian classic by heart and everyone will love you.

A truly great risotto takes time and effort to perfect, but you need to start somewhere. This simple recipe can be your guide to the basics of creating an alluring, vegetable risotto that will melt in your mouth.

Classic ingredients like fresh cherry tomatoes and zucchini are enriched with more striking flavours like basil and salted capers. There’s a real sense of Italian simplicity in this recipe.

Some describe risotto as “a labour of love best undertaken with backup” and I find this to be completely true. Every three months, my wife and I travel to Rome where we meet friends, talk about out dogs and share in a buffet dining experience. We always prepare this dish together as an offering to the table and it never fails to impress.

So if you have a special cooking partner, a friend or family member – get them involved in the risotto process. Because when you make food with your loved ones, you experience the immense satisfaction and reward of cooking as a team.

Total votes: 750


Cook the rice keeping it “al dente”. Grate the zucchini with a big holes grater. Cut the tomatoes into small slices. Wash and dry the capers, grind them finely with basil and parsley. Mix all together and dress with extra virgin olive oil.

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