---
title: "Oven-Baked Parmesan Risotto"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/2018w51r8-oven-baked-parmesan-risotto-5bdc61a9ae08b57ce102aa62"
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Milk
rating: 3.5
rating_count: 630
source_chef: Recipe Development Team
nutrition:
  calories: 530
  protein: 14
  fat: 18
  saturated fat: 11
  carbohydrates: 84
  sugar: 12
  fiber: 6
  cholesterol: 45
  sodium: 560
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/oven-baked-parmesan-risotto.avif"
---
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Mince or grate @garlic{4%unit}. Using a vegetable peeler, shave @zucchini{2}(into ribbons) lengthwise, rotating until you reach the seedy core. Dice the seedy core. Quarter and slice 4 shallots. Halve the tomatoes. In a #medium bowl{}, combine @vegetable stock concentrate{4%unit} and @water{1.5%cup}. Microwave on high for ~{1%minutes}.

Heat @butter{1%tbsp} and a large drizzle of @olive oil in a #large pot or pan{} over medium-high heat. Add garlic and zucchini core and cook, stirring, until softened, about ~{3.5%minutes}. Add @arborio rice{1.5%cup} and @italian seasoning{2%tbsp} and cook until rice is translucent, ~{1-2%minutes}.

Pour stock into the pot and stir to combine. Bring to a boil, then cover and transfer to the oven. Bake until rice is tender and most of the liquid is absorbed, ~{20-25%minutes}. (TIP: The mixture will look loose; it will finish cooking on the stove.)

Meanwhile, place the shallots and tomatoes on a large piece of #aluminum foil{}. Lift and crimp the sides of the foil to create a bowl. Add @balsamic vinegar{10%tsp} and a large drizzle of @olive oil to the bowl. Season with a pinch of salt and pepper. Place on a baking sheet and roast until shallots and tomatoes are softened and juicy, ~{15-20%minutes}. Zest 1 tablespoon of zest from the lemon, then cut the lemon into wedges.

Once the risotto is tender, remove it from the oven and take off the lid. Place the pot over medium-low heat. Stir in the zucchini ribbons and cook, stirring often, until tender, 3 to 5 minutes. Stir in half the roasted shallots and tomatoes along with any roasting liquid. Remove from heat. Stir in @butter{1%tbsp}, half the @parmesan cheese{0.5%cup}, and juice from 2 lemon wedges. Season with a pinch of salt and a pinch of pepper.

Divide the risotto among plates. Top with the remaining shallots and tomatoes. Sprinkle with lemon zest and remaining Parmesan. Serve with the remaining lemon wedges.