Creamy Parmesan Risotto with Balsamic Zucchini and Tomatoes

Risotto is the ultimate comfort food-creamy, rich and satisfying. This version pairs classic Parmesan risotto with tangy balsamic-glazed zucchini and grape tomatoes. The sweetness of the balsamic vinegar balances the savory rice, while a drizzle of basil oil adds a fresh, herbaceous finish.

Don’t let risotto’s reputation intimidate you. This recipe is straightforward: gradually add warm stock to arborio rice, stirring until creamy. Meanwhile, quickly sauté zucchini and tomatoes in a separate pan. In about 30 minutes, you’ll have a restaurant-quality dish that’s perfect for a weeknight dinner or a special meal.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine 4 cups water (7 cups for 4 servings) and the stock concentrates. Bring to a boil, then reduce to a low simmer. Meanwhile, wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the scallion whites and cook until softened, about 1 minute. Add the arborio rice and 2 teaspoons Tuscan Heat Spice (4 teaspoons for 4 servings; you’ll use the rest later). Stir until the rice becomes translucent, 1-2 minutes. Add ½ cup of the warm stock and stir until the liquid is mostly absorbed. Continue adding the stock ½ cup at a time, stirring frequently, until the rice is al dente and the mixture is creamy, 25-30 minutes total.
3. After the risotto has cooked for 20 minutes, halve the grape tomatoes. Trim and dice the zucchini into ½-inch pieces. Heat 1 teaspoon basil oil (2 teaspoons for 4 servings; save the rest for serving) in a second large pan over medium-high heat. Add the zucchini and the remaining Tuscan Heat Spice. Cook, stirring, until the zucchini is tender and lightly browned, 4-6 minutes.
4. Add the halved tomatoes and half the balsamic vinegar (all for 4 servings) to the pan with the zucchini. Cook, stirring, until the tomatoes have softened, 2-3 minutes. Season with salt and pepper. Remove from heat.
5. When the risotto is done, stir in 1 tablespoon butter (2 tablespoons for 4 servings) and half the Parmesan cheese (save the rest for serving). Taste and adjust seasoning with salt and pepper.
6. Divide the risotto among bowls. Top with the zucchini-tomato mixture, scallion greens and the remaining Parmesan. Drizzle with the remaining basil oil to taste and serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute carnaroli or vialone nano, but avoid long-grain rice like basmati.

Can I make this risotto vegan?

Yes, you can replace the butter with a plant-based alternative and use a vegan Parmesan-style cheese. The basil oil is already vegan. Check the stock concentrate to ensure it’s plant-based.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the texture.