Creamy Parmesan Risotto with Balsamic Zucchini and Tomatoes

Risotto is the ultimate comfort food-creamy, rich and endlessly satisfying. This version keeps things classic with nutty Parmesan and a velvety texture, then adds a bright, tangy twist with balsamic-glazed zucchini and grape tomatoes. A drizzle of basil-infused oil ties it all together for a dish that feels elegant but is surprisingly easy to make.

Don’t let risotto’s reputation intimidate you. With a little patience and a few simple steps, you can create a restaurant-quality meal at home. The key is adding warm stock gradually and stirring until each addition is absorbed. The result? A luscious, comforting bowl that’s perfect for any night of the week.

Log in to save recipes and build weekly shopping lists.

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. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green parts.
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). Stir until the rice becomes translucent, 1-2 minutes. Add ½ cup of the warm stock and stir until mostly absorbed. Continue adding stock ½ cup at a time, stirring after each addition, until the rice is al dente and the mixture is creamy, 25-30 minutes.
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) in a second large pan over medium-high heat. Add the zucchini and the remaining Tuscan Heat Spice. Cook, stirring, until tender and lightly browned, 4-6 minutes.
4. Add the 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. Turn off the heat.
5. Once the risotto is done, stir in 1 tablespoon butter (2 tablespoons for 4 servings) and half the Parmesan cheese (reserve the rest for serving). Taste and season with salt and pepper.
6. Divide the risotto between bowls. Top with the vegetable mixture, scallion greens and remaining Parmesan. Drizzle with the remaining basil oil to taste and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto due to its high starch content, which creates the creamy texture. Other short-grain varieties like Carnaroli or Vialone Nano can work, but avoid long-grain rice.

Can I make this recipe vegan?

Yes, substitute the butter with a plant-based alternative and use a vegan Parmesan-style cheese. The basil oil and vegetables are already vegan-friendly.

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 restore creaminess.