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Try it out: Hellofresh 40

Reviewing:

Balsamic tomato Parmesan risotto with basil oil and zucchini.

1 serving prepared 

Here's what you get:


Veggie stock concentrate 
Arborio rice 
Grape tomato 
Basil oil 
Parmesan cheese 
Scallion 
Tuscan heat spice 
Zucchini 
Balsamic vinegar

The veggies:

The veggies were roasted in the oven instead of pan cooked to save time. The temperature in time, 375°  for 15 minutes. They went in as the risotto was being prepared. 

Before putting them in the oven I coated them in a little bit of avocado oil, vinegar and Tuscan heat spice. 

The risotto:

Since I'm only preparing one serving I only used two cups of water and the stock concentrate bringing them to a boil then reducing to a simmer. In a separate pan using avocado oil the scallion whites were cooked until soft, the Tuscan heat spice and rice was added. These were cooked until the scallions were translucent per the directions.

Next the stock was added in 1/4 cup increments until the liquid was mostly absorbed repeating the process until all the liquid was added and absorbed. 

Once the risotto was done per the instructions I added a half a teaspoon of butter and half of the parmesan, stirring until the cheese was melted.

When everything was ready to plate the dish was topped with the veggies, scallion greens,  parmesan and basil oil.

The plate:



I was a bit intimidated by making risotto for the first time this is why I changed up the way it was cooked. With the veggies going in the oven I was able to focus on making sure the risotto it's not under or over done.

The flavors in this dish were super strong.  I didn't account for the fact that the stock concentrate was enough for two servings.  Thankfully I didn't add additional salt so it came out pretty well in the end.  

- Kris
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