Creamy Parmesan Risotto with Balsamic Zucchini and Tomatoes and Basil Oil Drizzle

Risotto is the ultimate comfort food: creamy, rich and satisfying. While it has a reputation for being labor-intensive, this recipe proves that a delicious risotto can be straightforward and stress-free. We start with classic Arborio rice, slowly cooked with vegetable stock until perfectly al dente, then stirred with nutty Parmesan and a touch of butter for extra creaminess.

What takes this dish over the top is the vibrant topping: zucchini and grape tomatoes quickly sautéed with balsamic vinegar until tender and slightly caramelized. The tangy sweetness of the balsamic cuts through the richness of the risotto beautifully. A final drizzle of basil-infused olive oil adds an aromatic, herbal finish that ties everything together. Serve this as a satisfying vegetarian main or a luxurious side dish.

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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. Bring 5 cups water and the veggie stock concentrates to a boil in a medium pot. Once boiling, reduce the heat to low to keep the stock warm. 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 high-sided pan over medium heat. Add the scallion whites and cook until softened, about 1-2 minutes. Add the Arborio rice and 2 teaspoons of Tuscan Heat Spice. Stir until the rice becomes translucent, about 1-2 minutes.
3. Add ½ cup of the warm stock to the pan and stir until the liquid is mostly absorbed. Continue adding the stock, ½ cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This process should take about 30-35 minutes, until the rice is al dente and creamy. (Note: Depending on your pan size, you may need slightly more or less liquid.)
4. After the risotto has cooked for about 25 minutes, start the vegetables. Halve the grape tomatoes. Trim the zucchini and cut it into ½-inch dice. Heat about 1 teaspoon of basil oil in a second large pan over medium-high heat. Add the zucchini and the remaining Tuscan Heat Spice. Cook, stirring occasionally, until the zucchini is lightly browned and tender, about 4-6 minutes.
5. Add the halved tomatoes and 1 tablespoon of balsamic vinegar (you’ll have extra) to the pan with the zucchini. Cook, stirring, until the tomatoes have softened, about 2-3 minutes. Season with salt and pepper to taste. Turn off the heat.
6. When the risotto is al dente and creamy, stir in 1 tablespoon of butter and half of the Parmesan cheese. Taste and adjust seasoning with salt and pepper.
7. Divide the risotto among bowls. Top with the balsamic zucchini and tomatoes. Garnish with the scallion greens and the remaining Parmesan. Drizzle with the remaining basil oil to taste. Serve immediately.

Recipe Tips

FAQ

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to a day ahead. Reheat gently on the stovetop with a splash of water or stock, stirring until creamy again.

What can I use instead of basil oil?

If you don’t have basil oil, you can make your own by blending fresh basil leaves with olive oil or simply use a good quality extra-virgin olive oil and add fresh basil as a garnish.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It uses vegetable stock and Parmesan cheese (check that your Parmesan is vegetarian-friendly, as some traditional Parmesan uses animal rennet).