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Rockin' The Kitchen | Balsamic Tomato & Parmesan Risotto

Honestly - who doesn't love risotto?

It intimidates a lot of people because of its reputation for a slow and controlled cook, but it is WORTH.THE.EFFORT. and not scary at all. This is the third risotto dish I've ever made and definitely one of my favorites.

This recipe from HelloFresh incorporates a basil-infused olive oil both in the risotto and drizzled on top. While we had never had it before, it paired perfectly with the balsamic glaze and roasted tomatoes and zucchini.

As always, recipe and nutrition info below!

Allergens:Milk Preparation Time | 45 minutes Cooking difficulty | Level 2

Ingredients | For 2 Servings 2 unit Vegetable 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) 1 teaspoon Vegetable Oil 1 tablespoon Butter (Contains Milk) Salt Pepper

Nutrition Values/ per serving Calories 540 kcal Fat 26 g Saturated Fat 9 g Carbohydrate 68 g Sugar 6 g Dietary Fiber 3 g Protein 12 g Cholesterol 30 mg Sodium 550 mg


Medium Pot Large Pan

Instructions PDF 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 mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. 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 risotto is done, stir in 1 TBSP butter (2 TBSP for 4 servings) and half the Parmesan (you’ll use the rest later). 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.

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