Balsamic Tomato and Zucchini Risotto

Balsamic Tomato and Zucchini Risotto

Ingredients:

Vegetable oil (1 Tsp) 

Butter (1 Tbs) 

Salt , Pepper

Veggie stock Concentrate (2 Tbs)

Scallions (2)

Tuscan Heat Spice (1 Tbs) 

Grape Tomatoes (4 Oz)

Zucchini (1) 

Basil oil (5 Tsp)

Balsamic Vinegar ( 2.5 Tsp)

Parmesan Cheese (1/4 Cup) 

Arborio Rice ( 1 Cup) 

Procedure:

In a medium pot combine 4 cups of water and veggie stock concentrate .  Bring to a boil and then reduce to a simmer. Meanwhile , trim and thinly sliced scallions , separating whites from greens.  Halve Tomatoes. Trim and dice Zucchini into 1/2 inch pieces. 

Heat a drizzle of oil in a large pan over medium heat , add scallion whites and cook until softened     (approx 1 minute) . Add rice and T Tsp of Tuscan Heat spice . Stir until rice is translucent ( approx 2 minutes). Add 1/2 cup stock and stir until liquid is mostly absorbed. Repeat with remaining stock adding 1/2 cup at a time until rice is al dente and mixture is creamy ( approx 25-30 minutes) . 

In a large pan heat a drizzle / 1 Tsp of Basil oil over medium- high heat. Add Zucchini and the remaining Tuscan heat spice. Cook stirring, until tender and lightly browned (approx. 4-6 minutes). Add tomatoes and Balsamic Vinegar to pan with zucchini.  Cook stirring until tomatoes have softened  ( approx. 2-3 minutes ). Season with salt & pepper. Turn off heat .

Once Risotto is done, stir in 1 Tbs Butter and half the Parmesan. season with salt and peeper .

Serve Risotto in bowl. Top with veggies , scallion greens , and remaining Parmesan. Drizzle with basil oil to taste and serve.