A mid-priced veggie that 18% lighter than the average veggie meal and ranks in the 1th percentile for protein.
Value4/5
Protein1/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Veggie lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein8% · 13g
Carbs53% · 84g
Fat39% · 27g
4g
Fiber
1110mg
Sodium
2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
1th pctl
More protein than 1% of 1,474 meals
Protein density
2g /100cal
Leaner than 2% of meals
vs Veggie average
18% lighter
This660
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Sirloin Steak
Zucchini
Cream Sauce Base
Garlic
Parmesan Cheese
Arborio Rice
Sun-Dried Tomatoes
Tomato
Tuscan Heat Spice
Shallot
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to middle position and preheat oven to 450 degrees.In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Dice tomato. Finely chop sun-dried tomatoes.
2
Toss zucchini on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
3
While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes.Add rice, garlic, diced tomato, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4
Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
5
Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. Stir in half the zucchini. Taste and season with salt and pepper if desired.
6
Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve.
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Adjust rack to middle position and preheat oven to 450 degrees.In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) Wash and dry produce.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Dice tomato. Finely chop sun-dried tomatoes.
2
Step 2
Toss zucchini on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
3
Step 3
While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes.Add rice, garlic, diced tomato, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
4
Step 4
Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
5
Step 5
Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. Stir in half the zucchini. Taste and season with salt and pepper if desired.
6
Step 6
Divide risotto between plates. Top with remaining zucchini. Sprinkle with remaining Parmesan and serve.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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puts Zucchini & Sun-Dried Tomato Risotto with HelloFresh's Zucchini & Sun Dried Tomato Risotto: 660 calories, 13g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 660 calories per serving and 13 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
660Calories
13gProtein
84gCarbs
27gFat
4gFiber
1110mgSodium
Daily calorie contribution33% of 2,000 cal target
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Vegans
Strict keto
Frequently asked questions
How many calories are in Zucchini & Sun-Dried Tomato Risotto?
Zucchini & Sun-Dried Tomato Risotto contains 660 calories and 13 g of protein per serving, portioned as HelloFresh's Zucchini & Sun Dried Tomato Risotto: 660 calories, 13g protein. Veggie meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Zucchini & Sun-Dried Tomato Risotto?
Zucchini & Sun-Dried Tomato Risotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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