Bring 5 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a large high-sided pan over medium heat. Add scallion whites and cook until softened, 1-2 minutes. Add rice and 2 tsp Tuscan Heat Spice. Stir until rice is translucent, 1-2 minutes. Add 1/2 cup stock to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until liquid has mostly absorbed, until al dente and creamy, 30-35 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Once risotto has cooked for 25 minutes, halve tomatoes. Trim and dice zucchini into 1/2-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 lightly browned and tender, 4-6 minutes.

Add tomatoes and 1 TBSP vinegar (we sent more) to pan. Cook, stirring, until tomatoes have softened, 2-3 minutes. Season with salt and pepper. Turn off heat.

Once risotto is al dente, stir in 1 TBSP butter and half the Parmesan. Taste and season with salt and pepper.

Divide risotto between bowls. Top with veggies. Garnish with scallion greens and remaining Parmesan. Drizzle with remaining basil oil (to taste).