Skip to main content
Basil-Oil-Topped Parmesan Risotto
Basil-Oil-Topped Parmesan Risotto

Basil-Oil-Topped Parmesan Risotto

with Balsamic Tomatoes and Zucchini

Recipe Development Team
Recipe Development TeamPublished on February 22, 2019

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.

Tags:
Veggie
Allergens:
Milk

The quantities provided above are averages only.

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

Total Time45 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

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

(Contains: Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate68 g
Sugar6 g
Dietary Fiber3 g
Protein13 g
Cholesterol30 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Large Pan

Instructions

Prep
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.

Make Risotto
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.

Start Veggies
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.

Finish Veggies
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.

Finish Risotto
5

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

Add Toppings and Serve
6

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

Meal right image

Explore Similar Recipes

Meal left image

More delicious recipes with similar ingredients

Big Batch Beefy Lasagna Soup

Big Batch Beefy Lasagna Soup

2x the delicious portions!
Creamy Double-Cheddar Broccoli Risotto

Creamy Double-Cheddar Broccoli Risotto

with Scallions & Crispy Fried Onions
Spice Market Chicken Rice Bowls

Spice Market Chicken Rice Bowls

with Chickpeas, Blistered Tomatoes, Schug Sauce & Pistachios
Brioche Stuffing

Brioche Stuffing

with Cranberries
Chicken with Silky Lemon Butter Broth

Chicken with Silky Lemon Butter Broth

plus Green Beans, Almonds & Rice
Tex-Mex Chicken, Bean & Pepper Wrap

Tex-Mex Chicken, Bean & Pepper Wrap

with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce
Black Bean & Portobello Burrito Bowls

Black Bean & Portobello Burrito Bowls

with Green Pepper, Pico de Gallo & Lime Crema
Kickin’ Cajun Ranch Steak Salad

Kickin’ Cajun Ranch Steak Salad

Elevated Dinners, Impressively Easy
Spicy Tex-Mex Cheesy Stuffed Tomatoes

Spicy Tex-Mex Cheesy Stuffed Tomatoes

with Rice, Black Beans, Sour Cream & Tortilla Chips
Japanese-Style Chicken & Miso Sesame Noodles

Japanese-Style Chicken & Miso Sesame Noodles

with Chicken Thighs, Stir-Fried Cabbage, Carrots & Edamame
Sweet Umami Beef Burgers

Sweet Umami Beef Burgers

with Katsu Mayo & Crunchy Sesame Almond Salad
Chinese-Style Super-Speedy Beef Lo Mein

Chinese-Style Super-Speedy Beef Lo Mein

with Garlic Chili Oil & Sesame Seeds
Herbed Chicken Over Apple & Kale Salad

Herbed Chicken Over Apple & Kale Salad

with Parmesan, Dried Cranberries & Dijon Dressing
Paprika Salmon in a Lemony Sauce

Paprika Salmon in a Lemony Sauce

with Pistachio Rice & Roasted Carrots
Pan-Seared Sweet Soy Glazed Beef Tenderloin

Pan-Seared Sweet Soy Glazed Beef Tenderloin

with Roasted Carrots & Broccoli
Spicy Buffalo Cauliflower Flatbreads

Spicy Buffalo Cauliflower Flatbreads

with Mozzarella, Scallions, Carrot Sticks & Ranch Dressing
Sweet ’n’ Spicy Apricot Beef Tenderloin

Sweet ’n’ Spicy Apricot Beef Tenderloin

with Garlicky Green Beans & Chili-Roasted Carrots
Chickpea-Powered Mediterranean Couscous

Chickpea-Powered Mediterranean Couscous

with Roasted Veggies and Feta
Beef Meatball & Mushroom Ramen

Beef Meatball & Mushroom Ramen

with Garlic Chili Oil
One-Pot Cowboy Beef & Black Bean Chili

One-Pot Cowboy Beef & Black Bean Chili

with Jalapeño & Smoky Red Pepper Crema