claire freehafer

ingredients

• 3/4 cup arborio rice
• 2 scallions
• 1 zucchini
• 4 oz grape tomatoes
• 1 tbsp tuscan heat spice
• (2) veggie stock concentrate
• 5 tsp basil oil
• 5 tsp balsamic vinegar
• ¼ cup parmesan cheese
• 1 tsp vegetable oil
• 1 tbsp butter
• salt
• pepper

instructions

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 minute. add rice and 2 tsp tuscan heat spice (4 tsp for 4 servings). 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 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.

4. 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.

5. 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.

6. divide risotto between bowls. top with veggies, scallion greens, and remaining parmesan. drizzle with remaining basil oil to taste and serve.