Caramelized Shallot Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• balsamic vinegar
  5 tsp
• black pepper
• butter
  2 tbsp
• garlic
  4 clove
• lemon
  2 unit
• olive oil
  4 tsp
• parmesan cheese
  ½ cup
• salt
• veggie stock concentrate
  4 unit
• water
  3 c
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small pot
• large pan
• medium pot
• large pan

1. 

   1

   Preheat oven to 400 degrees. Peel and quarter shallots. Place on a large sheet of aluminum foil. Lift the sides of the foil and crimp to make a bowl. Toss in balsamic vinegar , a drizzle of olive oil , and a pinch of salt and black pepper . Place on a baking sheet and roast until shallots are soft and browned, 15-20 minutes.

   balsamic vinegar: 5 tsp, olive oil: 4 tsp, salt, black pepper
2. 

   2

   Wash and dry all produce. Bring water and veggie stock concentrate to a gentle simmer in a small pot . Mince or grate garlic . Halve lemon . Using a vegetable peeler, shave zucchini into ribbons, running the blade down the length, stopping before you get to the seedy core. Finely chop the core.

   water: 3 c, veggie stock concentrate: 4 unit, garlic: 4 clove, lemon: 2 unit, zucchini: 2 unit
3. 

   3

   Melt 1 TBSP butter in a large pan or medium pot over medium heat. Add the minced garlic and chopped zucchini core. Cook, tossing, until softened, ⏱️ 3 minutes . Add arborio rice and cook, stirring, until the grains are translucent, 1-2 minutes.

   butter: 2 tbsp, arborio rice: 1.5 c
4. 

   4

   Add the stock to the pan ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the stock before adding more. Continue until the grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.
5. 

   5

   While the risotto cooks, heat a drizzle of olive oil in another large pan over medium heat. Add zucchini ribbons. Season with salt and pepper. Cook, tossing, until tender and softened, ⏱️ 5 minutes . Add a squeeze of lemon and toss.
6. 

   6

   Stir the roasted shallots and parmesan cheese into the risotto. Season with salt and pepper. Transfer the risotto to a serving dish (or serve straight from the pan). Top with the zucchini ribbons and serve.

   parmesan cheese: ½ cup