---
title: Basil-Oil-Topped Parmesan Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w15-r8-basil-oil-topped-parmesan-risotto-5c702db1e3f339113c63e392
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 1700
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 550
  protein: 13
  fat: 26
  saturated fat: 9
  carbohydrates: 68
  sugar: 6
  fiber: 3
  cholesterol: 30
  sodium: 550
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/Veggie/basil-oil-topped-parmesan-risotto.avif"
---
Bring 5 cups water and @veggie stock concentrate{4%unit} to a boil in a #medium pot{}. Once boiling, reduce heat to low. Meanwhile, wash and dry all produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens.

Heat a drizzle of @vegetable oil{2%tsp} in a #large high-sided pan{} over medium heat. Add scallion whites and cook until softened, ~{1%minutes} to ~{2%minutes}. Add @arborio rice{1.5%cup} and 2 tsp @Tuscan Heat Spice{2%tbsp}. Stir until rice is translucent, ~{1%minutes} to ~{2%minutes}. Add ½ cup stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until al dente and creamy, ~{30%minutes} to ~{35%minutes}. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Once risotto has cooked for ~{25%minutes}, halve @grape tomatoes{8%oz}. Trim and dice @zucchini{2%unit} into ½-inch pieces. Heat a drizzle of @basil oil{10%tsp} (about 1 tsp) in a #second large pan{} over medium-high heat. Add zucchini and remaining Tuscan Heat Spice. Cook, stirring, until lightly browned and tender, ~{4%minutes} to ~{6%minutes}.

Add tomatoes and 1 tbsp @balsamic vinegar{10%tsp} (we sent more) to pan. Cook, stirring, until tomatoes have softened, ~{2%minutes} to ~{3%minutes}. Season with @salt{} and @pepper{}. Turn off heat.

Once risotto is al dente, stir in 1 tbsp @butter{2%tbsp}(contains milk) and half the @parmesan cheese{½%cup}(contains milk). Taste and season with salt and pepper.

Divide risotto between bowls. Top with veggies. Garnish with scallion greens and remaining Parmesan. Drizzle with remaining basil oil (to taste).