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...