Creamy Parmesan Risotto with Balsamic Zucchini and Tomatoes

Risotto is the ultimate comfort food: creamy, rich and satisfying. This version pairs nutty Parmesan risotto with tangy balsamic-glazed zucchini and sweet grape tomatoes. A drizzle of basil oil adds a fresh, herbaceous finish that ties everything together.

Don’t let risotto’s reputation intimidate you-this recipe is straightforward and comes together in about 45 minutes. With simple techniques and bold flavors, it’s perfect for a cozy night in or impressing dinner guests.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Dissolve the veggie stock concentrate in 2 cups of hot water to make stock. Keep warm over low heat.
2. Trim the ends of the zucchini and cut it into half-moons. Halve the grape tomatoes. Thinly slice the scallions, separating white and green parts.
3. In a large skillet or pot, heat the cooking oil over medium heat. Add the scallion whites and cook until softened, about 2 minutes.
4. Add the Arborio rice and Tuscan Heat Spice. Stir for 1 minute until the rice is lightly toasted.
5. Begin adding the warm stock one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is tender and creamy, about 20-25 minutes. You may not need all the stock.
6. While the risotto cooks, heat a separate skillet over medium-high heat. Add the zucchini and cook for 3-4 minutes until lightly browned. Add the balsamic vinegar and grape tomatoes and cook for another 2 minutes until tomatoes soften and glaze forms. Season with salt and pepper to taste.
7. When the risotto is done, remove from heat. Stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper.
8. Serve the risotto in bowls, top with the balsamic zucchini and tomatoes and drizzle with basil oil. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. You can substitute with Carnaroli or Vialone Nano, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Can I make this vegan?

Yes, use vegan butter and a dairy-free Parmesan alternative. The rest of the ingredients are plant-based.