Balsamic Caramelized Shallot Risotto with Lemon Zucchini Ribbons

This risotto takes the humble shallot to new heights. Roasting shallots with balsamic vinegar caramelizes them to sweet, tangy perfection, infusing the creamy rice with deep, complex flavor. Each bite is rich and savory, with a hint of acidity that keeps the dish balanced.

Fresh zucchini ribbons, lightly dressed with lemon, add a bright, crisp contrast. The lemon’s acidity cuts through the richness of the risotto, while the tender zucchini provides a lovely texture. This dish is elegant enough for a dinner party but simple enough for a weeknight treat.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 shallots, halvedView ingredient guideLike ingredientDislike ingredient

2 tablespoons balsamic vinegarView ingredient guideLike ingredientDislike ingredient

1 cup Arborio riceView ingredient guideLike ingredientDislike ingredient

4 cups vegetable or chicken broth, warmedView ingredient guideLike ingredientDislike ingredient

1/2 cup dry white wineView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

2 medium zucchiniView ingredient guideLike ingredientDislike ingredient

Juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Olive oil for roastingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Toss shallot halves with a drizzle of olive oil and balsamic vinegar. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized. Set aside.
2. While shallots roast, use a vegetable peeler to shave zucchini into long ribbons. Place in a bowl, toss with lemon juice and season with a pinch of salt. Set aside.
3. In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium heat. Add the rice and stir for 1-2 minutes until translucent at the edges.
4. Pour in the white wine and stir until absorbed. Begin adding warm broth, one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is creamy and al dente.
5. Remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese and the roasted shallots. Season with salt and pepper to taste.
6. Serve risotto in bowls, topped with a generous pile of lemon zucchini ribbons. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for its high starch content, which creates the creamy texture. Carnaroli or Vialone Nano are good substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.

Can I make this vegan?

Yes, use olive oil instead of butter, a vegan Parmesan alternative and vegetable broth. The texture will still be delicious.