Basil-Oil-Topped Parmesan Risotto

🥘 Ingredients

• arborio rice
  1 c
• scallions
  2 unit
• tuscan heat spice
  2 tsp
• vegetable oil
  1 unit
• veggie stock concentrate
  2 unit
• water
  5 c

🍳 Cookware

• medium pot
• large high-sided pan

1. 

   1

   Bring 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.

   water: 5 c, veggie stock concentrate: 2 unit, scallions: 2 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 ⏱️ 2 minutes . Add arborio rice and 2 tsp tuscan heat spice . 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 .

   vegetable oil: 1 unit, arborio rice: 1 c, tuscan heat spice: 2 tsp