Balsamic Tomato Parmesan Risotto

🥘 Ingredients

• arborio rice
  1½ cup
• balsamic vinegar
  1 tbsp
• basil oil
  1 tbsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• grape tomatoes
  1 c
• parmesan cheese
  2 tbsp
• scallions
  2 unit
• tuscan heat spice
  2 tsp
• 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 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 minute .

   cooking oil: 1 tbsp
4. 

   4

   Add arborio rice and tuscan heat spice . Stir until rice is translucent ⏱️ 2 minutes .

   arborio rice: 1½ cup, tuscan heat spice: 2 tsp
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 .
6. 

   6

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

   zucchini: 1 unit, grape tomatoes: 1 c
7. 7

   Heat basil oil in a second large pan over medium-high heat. Save the rest of the basil oil for serving.

   basil oil: 1 tbsp
8. 8

   Add zucchini and remaining tuscan heat spice. Cook, stirring, until tender and lightly browned ⏱️ 5 minutes .
9. 9

   Add tomatoes and half the balsamic vinegar to pan with zucchini. Cook, stirring, until tomatoes have softened ⏱️ 3 minutes . Season with salt and pepper. Turn off heat.

   balsamic vinegar: 1 tbsp
10. 10

    Once risotto is done, stir in butter and half the parmesan cheese . Taste and season with salt and pepper.

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

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