Creamy Parmesan Risotto with Balsamic Zucchini and Tomatoes

Risotto is the ultimate comfort food-creamy, rich and deeply satisfying. This version pairs classic Parmesan risotto with a tangy balsamic glaze on zucchini and grape tomatoes, creating a perfect balance of flavors. A drizzle of basil oil adds a fresh, herbaceous finish that elevates every bite.

Contrary to popular belief, risotto doesn’t have to be labor-intensive. With a few simple techniques, you can achieve that luxurious, velvety texture at home. This recipe is straightforward and rewarding, making it ideal for both weeknight dinners and special occasions.

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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 veggie 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 of 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 simmering stock and stir until the liquid is mostly absorbed. Continue adding stock, ½ cup at a time, stirring frequently, until the rice is al dente and the mixture is creamy, about 25-30 minutes.
3. Once the risotto has cooked for about 20 minutes, halve the grape tomatoes. Trim and dice the zucchini into ½-inch pieces. Heat 1 teaspoon of basil oil (2 teaspoons for 4 servings; reserve the rest for drizzling) 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 of the balsamic vinegar (all of the vinegar for 4 servings) to the pan with the zucchini. Cook, stirring, until the tomatoes have softened, 2-3 minutes. Season with salt and pepper to taste. Turn off the heat.
5. When the risotto is done, stir in 1 tablespoon of butter (2 tablespoons for 4 servings) and half of the Parmesan cheese (reserve the rest for serving). Taste and adjust seasoning with salt and pepper.
6. Divide the risotto among serving bowls. Top with the balsamic-glazed zucchini and tomatoes, sprinkle with the scallion greens and remaining Parmesan. Drizzle with the reserved basil oil to taste and serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice for this risotto?

Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. Carnaroli or Vialone Nano are good substitutes, but avoid long-grain rice as it won’t yield the same creaminess.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it in advance and reheat gently with a splash of broth or water. However, the texture may be slightly less creamy. The vegetable topping can be made ahead and reheated separately.

What can I use instead of basil oil?

If you don’t have basil oil, you can make a quick substitute by blending fresh basil leaves with olive oil. Alternatively, use a high-quality extra-virgin olive oil and garnish with fresh basil leaves.