Basil-Oil-Topped Parmesan Risotto

Name: Basil-Oil-Topped Parmesan Risotto with Balsamic Tomatoes and Zucchini
Yield: 2 servings
Ingredients: 2 Egg; 2 unit Scallions; 3/4 cup Rice; 1 tbsp Tuscan Heat Spice; 4 oz Tomato; 1 Zucchini; 5 tsp Basil; 5 tsp Balsamic Vinegar; 1/4 cup Parmesan Cheese; 1 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with Balsamic Tomatoes and Zucchini

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
2 unit Scallions
3/4 cup Rice
1 tbsp Tuscan Heat Spice
4 oz Tomato
1 Zucchini
5 tsp Basil
5 tsp Balsamic Vinegar
1/4 cup Parmesan Cheese
1 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring 5 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.
2

Heat a drizzle of oil in a large high-sided pan over medium heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice and 2 tsp Tuscan Heat Spice. Stir until rice is translucent, 1-2 minutes. Add ½ cup stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until al dente and creamy, 30-35 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
3

Once risotto has cooked for 25 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 lightly browned and tender, 4-6 minutes.
4

Add tomatoes and 1 TBSP vinegar (we sent more) to pan. Cook, stirring, until tomatoes have softened, 2-3 minutes. Season with salt and pepper. Turn off heat.
5

Once risotto is al dente, stir in 1 TBSP butter and half the Parmesan. Taste and season with salt and pepper.
6

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