Basil-Oil-Topped Parmesan Risotto

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.

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.

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.

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