Caramelized Shallot Risotto
with Lemony Zucchini Ribbons
Raw shallots start out crisp and pungent, but when you roast them in the oven they become impossibly tender and sweet, just like magic. In this recipe, they’re tucked into a risotto, adding surprise bursts of flavor between the creamy grains. And to give the dish an elegant finish, you’ll be making thin zucchini ribbons, which top the rice like a green veggie crown.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Arborio Rice
2 unit
Shallot
1 unit
Zucchini
1 unit
Meyer Lemon
2 clove
Garlic
¼ cup
Parmesan Cheese
(Contains Milk)
2 tablespoon
Balsamic Vinegar
2 unit
Veggie Stock Concentrate
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Peel and quarter shallots, then place on a large piece of aluminum foil. Lift foil sides and crimp to make a bowl. Toss in balsamic vinegar, a drizzle of olive oil, and a pinch of salt and pepper. Place foil on a baking sheet. Roast until shallots are soft and browned, 15-20 minutes.
Wash and dry all produce. Bring 3 cups water and stock concentrates to a low simmer in a small pot. Mince or grate garlic. Halve lemon. Using a vegetable peeler, shave zucchini into ribbons, running blade down the length. Stop shaving once you get to the seedy core. Finely chop core.
Melt 1 TBSP butter in a large, tallsided pan or medium pot over medium heat. Add garlic and zucchini core to pan. Cook, tossing, until softened, about 3 minutes. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.
Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.
While 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, about 5 minutes. Add a squeeze of lemon juice and toss
Stir shallots and Parmesan into risotto. Season with salt and pepper. Divide risotto between plates and top with zucchini ribbons.
