Creamy Parmesan Risotto with Balsamic Glazed Zucchini and Tomatoes

Risotto is the ultimate comfort food-luxuriously creamy and deeply satisfying. This version keeps things simple, starting with nutty Parmesan and rich vegetable stock, then topping it all with tangy balsamic-glazed zucchini and sweet grape tomatoes. A drizzle of basil-infused oil adds a fresh, herbaceous finish.

Don’t let risotto’s reputation intimidate you; this recipe is surprisingly easy to whip up. With just a bit of stirring, you’ll have a restaurant-quality meal that’s perfect for a cozy night in. Serve it as a main or a hearty side-either way, it’s sure to impress.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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, 1-2 minutes. 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 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 total.
3. Once the risotto has been cooking for about 20 minutes, halve the grape tomatoes. Trim and dice the zucchini into ½-inch pieces. 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, until tender and lightly browned, 4-6 minutes.
4. Add the tomatoes and half the balsamic vinegar (use 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 of butter (2 tablespoons for 4 servings) and half the Parmesan cheese (you’ll use the rest for topping). Taste and adjust seasoning with salt and pepper.
6. Divide the risotto among bowls. Top with the zucchini-tomato mixture, scallion greens and remaining Parmesan. Drizzle with the remaining basil oil to taste.

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. Other short-grain varieties like carnaroli or vialone nano can also work.

Can I make this risotto vegan?

Yes, simply omit the Parmesan and butter or use vegan alternatives. Use vegetable stock and a dairy-free butter substitute. The basil oil and balsamic glaze will still add plenty of flavor.

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 stock to restore creaminess.