Balsamic Tomato Parmesan Risotto

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites; cook until softened, 1 minute. Add rice and 2 tsp Tuscan Heat Spice (4 tsp for 4; you’ll use the rest in the next step). 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.

Once risotto has cooked 20 minutes, halve tomatoes. Trim and dice zucchini into ½-inch pieces. Heat 1 tsp basil oil (2 tsp for 4 servings; save the rest for serving) 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.

Add tomatoes and half the vinegar (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.

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