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Balsamic Tomato Parmesan Risotto

Balsamic Tomato Parmesan Risotto

with Basil Oil and Zucchini

calorie smart
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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

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

Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
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

(ContainsMilk)

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate67 g
Sugar6 g
Dietary Fiber3 g
Protein12 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
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates. Bring to a boil, then reduce to a low simmer. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.

2

Heat a drizzle of oil in a large pan over medium heat. Add scallion whites; cook until softened, 1-2 minutes. Add rice and 2 tsp Tuscan Heat Spice (4 tsp for 4; you’ll use the rest later). 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. 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 20 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 tender and lightly browned, 4-6 minutes.

4

Add tomatoes and half the vinegar (use 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.

5

Once rice is al dente, stir in 1 TBSP butter (2 TBSP for 4 servings) and half the Parmesan. Taste and season with salt and pepper.

6

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