---
title: Balsamic Tomato Parmesan Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/balsamic-tomato-parmesan-risotto-60197068ff98cf54561ab41f
servings: 2
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Calorie Smart
  - Sodium Smart
  - Mediterranean
rating: 4.5
rating_count: 22600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Rich, creamy risotto balanced by tangy balsamic veggies
  - theme: Ease of prep
    text: Requires constant stirring but yields luxurious results
image: "https://images.recipes.furrysalamander.com/balsamic-tomato-parmesan-risotto.avif"
---
In a #medium pot{}, combine @water{4%cup} and @veggie stock concentrate{2%unit}. Bring to a boil, then reduce to a low simmer.

Wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium heat. Add scallion whites; cook until softened ~{1%minute}.

Add @arborio rice{1½%cup} and @tuscan heat spice{2%tsp}. Stir until rice is translucent ~{2%minutes}.

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}.

Once risotto has cooked ~{20%minutes}, trim and dice @zucchini{1%unit} into ½-inch pieces. Halve @grape tomatoes{1%cup}.

Heat @basil oil{1%tbsp} in a second #large pan{} over medium-high heat. Save the rest of the basil oil for serving.

Add zucchini and remaining tuscan heat spice. Cook, stirring, until tender and lightly browned ~{5%minutes}.

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

Once risotto is done, stir in @butter{1%tbsp} and half the @parmesan cheese{2%tbsp}. Taste and season with salt and pepper.

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