Balsamic Tomato Parmesan Risotto

🥘 Ingredients

• Tuscan Heat Spice
  1 tbsp
• arborio rice
  1 c
• balsamic vinegar
  1 tsp
• basil oil
  2 tsp
• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• grape tomatoes
  8 oz
• parmesan cheese
  1 c
• salt
• scallions
  2 unit
• veggie stock concentrate
  2 unit
• water
  4 c
• zucchini
  1 unit

🍳 Cookware

• medium pot
• large pan
• large pan

1. 

   1

   In a medium pot , combine water (7 cups for 4 servings) and veggie stock concentrate . Bring to a boil, then reduce to a low simmer.

   water: 4 c, veggie stock concentrate: 2 unit
2. 

   2

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens.

   scallions: 2 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium heat. Add scallion whites; cook until softened, ⏱️ 1 minutes .

   cooking oil: 2 tsp
4. 

   4

   Add arborio rice and 2 tsp Tuscan Heat Spice (4 tsp for 4 servings). (You'll use the rest of the Tuscan Heat Spice in the next step.) Stir until rice is translucent, ⏱️ 1 minutes - ⏱️ 2 minutes .

   arborio rice: 1 c, Tuscan Heat Spice: 1 tbsp
5. 

   5

   Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock - adding ½ cup at a time and stirring until liquid has mostly absorbed - until rice is al dente and mixture is creamy, ⏱️ 25 minutes - ⏱️ 30 minutes .
6. 

   6

   Once risotto has cooked ⏱️ 20 minutes , trim and dice zucchini into ½-inch pieces. Halve grape tomatoes .

   zucchini: 1 unit, grape tomatoes: 8 oz
7. 7

   Heat 1 tsp basil oil (2 tsp for 4 servings) in a second large pan over medium-high heat. (Save the rest of the basil oil for serving.)

   basil oil: 2 tsp
8. 8

   Add zucchini and remaining Tuscan Heat Spice. Cook, stirring, until tender and lightly browned, ⏱️ 4 minutes - ⏱️ 6 minutes .
9. 9

   Add tomatoes and half the balsamic vinegar (all for 4 servings) to pan with zucchini. Cook, stirring, until tomatoes have softened, ⏱️ 2 minutes - ⏱️ 3 minutes . Season with salt and black pepper . Turn off heat.

   balsamic vinegar: 1 tsp, salt, black pepper
10. 10

    Once risotto is done, stir in 1 TBSP butter (2 TBSP for 4 servings) and half the parmesan cheese (save the rest for serving). Taste and season with salt and pepper.

    butter: 2 tbsp, parmesan cheese: 1 c
11. 11

    Divide risotto between bowls. Top with veggies, scallion greens, and remaining Parmesan. Drizzle with remaining basil oil to taste and serve.