Tuscan Roasted Zucchini & Mushroom Risotto

🥘 Ingredients

• Tuscan Heat Spice (divided)
  1 tbsp
• arborio rice
  1.5 c
• black pepper
• button mushrooms
  1 lb
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• garlic
  4 clove
• parsley
  ½ oz
• salt
• scallions
  8 unit
• veggie stock concentrate
  4 unit
• water
  5 c
• white wine vinegar (divided)
  5 tsp
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring water (9 cups for 4) to a simmer in a medium pot . Wash and dry produce. Thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Thinly slice scallions , separating whites from greens; mince whites. Peel and mince or grate garlic . Roughly chop parsley .

   water: 5 c, button mushrooms: 1 lb, zucchini: 2 unit, scallions: 8 unit, garlic: 4 clove, parsley: ½ oz
2. 

   2

   Toss mushrooms and zucchini on a baking sheet with a drizzle of cooking oil , half the Tuscan Heat Spice , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes . (For 4, divide between 2 sheets; roast on top and middle racks, swapping rack positions halfway through roasting.)

   cooking oil: 2 tsp, Tuscan Heat Spice: 1 tbsp (divided), salt, black pepper
3. 

   3

   While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and garlic. Cook, stirring, until fragrant, ⏱️ 1 minute . Add arborio rice ; stir until translucent, ⏱️ 2 minutes . Add 1 cup simmering water, veggie stock concentrate , and 2 tsp white wine vinegar (be sure to measure the vinegar—we sent more); stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, ⏱️ 30 minutes . (Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time).

   arborio rice: 1.5 c, veggie stock concentrate: 4 unit, white wine vinegar: 5 tsp (divided)
4. 

   4

   Remove pan from heat and stir in cream cheese , half the roasted veggies, half the scallion greens, and half the parsley. Taste and season with salt and black pepper . Divide risotto between shallow bowls. Top with remaining roasted veggies, remaining scallion greens, and remaining parsley. TIP: For an extra-savory flavor, drizzle olive oil over the top!

   cream cheese: 4 tbsp, salt, black pepper