---
title: Basil-Oil-Topped Parmesan Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w15-r8-basil-oil-topped-parmesan-risotto-5c702db1e3f339113c63e392
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Italian
  - Comfort Food
rating: 4.5
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Creamy risotto paired perfectly with tangy balsamic tomatoes and zucchini
  - theme: Ease of prep
    text: Simple one-pot method makes a classic risotto approachable for weeknights
image: "data/recipes/basil-oil-topped-parmesan-risotto.jpg"
---
Bring @water{5%cups} and @veggie stock concentrate{2%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{2%unit}, separating whites from greens.

Heat a drizzle of @vegetable oil{1%unit} in a #large high-sided pan{} over medium heat. Add scallion whites and cook until softened ~{2%minutes}. Add @arborio rice{1%cup} and 2 tsp @tuscan heat spice{2%tsp}. Stir until rice is translucent ~{2%minutes}. Add ½ cup of the hot stock mixture to the 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 rice is al dente and creamy ~{30%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{10%oz}. Trim and dice @zucchini{2%unit} into ½-inch pieces. Heat a drizzle of @basil oil{1%unit} (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}.

Add tomatoes and 1 tbsp @balsamic vinegar{2%tbsp} to the pan. Cook, stirring, until tomatoes have softened ~{3%minutes}. Season with salt and pepper. Turn off heat.

Once risotto is al dente, stir in 1 tbsp @butter{2%tbsp} and half the @parmesan cheese{2%oz}. 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. Serve immediately.