Basil-Oil-Topped Parmesan Risotto with Balsamic Tomatoes and Zucchini

Name: Basil-Oil-Topped Parmesan Risotto with Balsamic Tomatoes and Zucchini
Cook time: 45 min
Total time: 45 min
Cuisine: American
Ingredients: 2 unit Veggie Stock Concentrate; 2 unit Scallions; ¾ cup Arborio Rice; 1 tablespoon Tuscan Heat Spice; 4 ounce Grape Tomatoes; 1 unit Zucchini; 5 teaspoon Basil Oil; 5 teaspoon Balsamic Vinegar; ¼ cup Parmesan Cheese; 1 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

Instructions

Cook:45min

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.

Updated at: Mon, 18 Nov 2024 16:32:48 GMT