Balsamic Tomato Parmesan Risotto
with Basil Oil and Zucchini
Balsamic Tomato Parmesan Risotto
Creamy risotto gets bright, savory depth from balsamic tomatoes and Parmesan, finished with fragrant basil oil and tender zucchini for a fresh, satisfying bowl.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 5 teaspoon Balsamic Vinegar
- 5 teaspoon Basil Oil
- 4 ounce Grape Tomatoes
- ¼ cup Parmesan Cheese
- 2 unit Scallions
- 1 tablespoon Tuscan Heat Spice
- 2 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyMedium
Total Time45m
Calories550
Protein12g
Carbs67g
Fat26g
Tags:
VeggieCalorie SmartLow SugarLow Sodium
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free or vegan needs, swap the Parmesan for a plant-based hard cheese or a little nutritional yeast. If you avoid onions, replace the scallions with chives or leave them out and lean on the herbs and balsamic for brightness.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to keep the meal light and fresh. Warm bread or garlic toast also works well for soaking up the tangy, creamy finish.
