ingredients
- 3/4 cup arborio rice
- 2 scallions
- 1 zucchini
- 4 oz grape tomatoes
- 1 tbsp tuscan heat spice
- (2) veggie stock concentrate
- 5 tsp basil oil
- 5 tsp balsamic vinegar
- 1/4 cup parmesan cheese
- 1 tsp vegetable oil
- 1 tbsp butter
- salt
- pepper
instructions
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in a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. bring to a boil, then reduce to a low simmer. meanwhile, wash and dry all produce. trim and thinly slice scallions, separating whites from greens.
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heat a drizzle of oil in a large pan over medium heat. add scallion whites; cook until softened, 1 minute. add rice and 2 tsp tuscan heat spice (4 tsp for 4 servings). stir until rice is translucent, 1-2 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, 25-30 minutes.
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once risotto has cooked 20 minutes, halve tomatoes. trim and dice zucchini into ½-inch pieces. heat 1 tsp basil oil (2 tsp for 4 servings; save the rest for serving) in a second large pan over medium-high heat. add zucchini and remaining tuscan heat spice. cook, stirring, until tender and lightly browned, 4-6 minutes.
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add tomatoes and half the vinegar (all for 4 servings) to pan with zucchini. cook, stirring, until tomatoes have softened, 2-3 minutes. season with salt and pepper. turn off heat.
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once risotto is done, stir in 1 tbsp butter (2 tbsp for 4 servings) and half the parmesan (save the rest for serving). taste and season with salt and pepper.
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divide risotto between bowls. top with veggies, scallion greens, and remaining parmesan. drizzle with remaining basil oil to taste and serve.