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Balsamic Tomato Parmesan Risotto

Balsamic Tomato Parmesan Risotto

with Basil Oil and Zucchini

Recipe Development TeamUpdated on October 20, 2023

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Calories

:

550 kcal

Protein

:

12g protein

Total

:

45 minutes

Difficulty

:

Medium

Allergens:

Sulphites
Milk

What’s not to love about risotto? It’s luxurious and comforting--one of those dishes that never fails to satisfy. Risotto has the reputation of being labor intensive, but we’re here to dispel that rumor--ours couldn’t be easier to whip up! This version begins as classic as can be, with nutty Parmesan and rich stock. It’s then topped with tangy balsamic-glazed zucchini and grape tomatoes, two perfect contrasts to risotto’s creamy richness. For a finishing touch, everything receives a drizzle of basil-infused olive oil.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

2

Vegetable Stock Concentrate

2

Scallions

¾

Risotto Rice

1

Tuscan Heat Spice

4

Grape Tomatoes

1

Zucchini

5

Basil Oil

5

Balsamic Vinegar

(Contains: Sulphites)

¼

Parmesan Cheese

(Contains: Milk)

1

Butter

(Contains: Milk)

Not included in your delivery

1

Vegetable Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kJ)2301 kJ

Energy (kcal)550 kcal

Fat26 g

of which saturates9 g

Carbohydrate67 g

of which sugars6 g

Protein12 g

Salt550 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Pot

•Large Frying Pan

Instructions

Prep

1

In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.

Make Risotto

2

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites; cook until softened, 1-2 minutes. Add rice and 2 tsp Tuscan Heat Spice (4 tsp for 4; you’ll use the rest later). Stir until rice is translucent, 1-2 minutes. Add ½ cup stock; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.

Start Veggies

3

Once risotto has cooked for 20 minutes, halve tomatoes. Trim and dice zucchini into ½-inch pieces. Heat a drizzle of basil oil (about 1 tsp) in a second large pan over medium-high heat. Add zucchini and remaining Tuscan Heat Spice. Cook, stirring, until tender and lightly browned, 4-6 minutes.

Finish Veggies

4

Add tomatoes and half the vinegar (use all for 4 servings) to pan with zucchini. Cook, stirring, until tomatoes have softened, 2-3 minutes. Season with salt and pepper. Turn off heat.

Finish Risotto

5

Once risotto is done, stir in 1 TBSP butter (2 TBSP for 4 servings) and half the Parmesan. Taste and season with salt and pepper.

Serve

6

Divide risotto between bowls. Top with veggies, scallion greens, and remaining Parmesan. Drizzle with remaining basil oil to taste.

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