Basil-Oil-Topped Parmesan Risotto

🥘 Ingredients

• Tuscan Heat Spice
  2 tbsp
• arborio rice
  1.5 c
• balsamic vinegar
  3.333 tbsp
• basil oil
  3.333 tbsp
• butter (contains milk)
  2 tbsp
• grape tomatoes
  8 oz
• parmesan cheese (contains milk)
  ½ cup
• pepper
• salt
• scallions
  4 unit
• vegetable oil
  2 tsp
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• large high-sided pan
• second large pan

1. 

   1

   Bring 5 cups water and veggie stock concentrate to a boil in a medium pot . Once boiling, reduce heat to low. Meanwhile, wash and dry all produce. Trim and thinly slice scallions , separating whites from greens.

   veggie stock concentrate: 4 unit, scallions: 4 unit
2. 

   2

   Heat a drizzle of vegetable oil in a large high-sided pan over medium heat. Add scallion whites and cook until softened, ⏱️ 1 minutes to ⏱️ 2 minutes . Add arborio rice and 2 tsp Tuscan Heat Spice . 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.

   vegetable oil: 2 tsp, arborio rice: 1.5 c, Tuscan Heat Spice: 2 tbsp
3. 

   3

   Once risotto has cooked for ⏱️ 25 minutes , halve grape tomatoes . Trim and dice zucchini into ½-inch pieces. Heat a drizzle of basil oil (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 .

   grape tomatoes: 8 oz, zucchini: 2 unit, basil oil: 3.333 tbsp
4. 

   4

   Add tomatoes and 1 tbsp balsamic vinegar (we sent more) to pan. Cook, stirring, until tomatoes have softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Season with salt and pepper . Turn off heat.

   balsamic vinegar: 3.333 tbsp, salt, pepper
5. 

   5

   Once risotto is al dente, stir in 1 tbsp butter and half the parmesan cheese . Taste and season with salt and pepper.

   butter: 2 tbsp (contains milk), parmesan cheese: ½ cup (contains milk)
6. 

   6

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