Creamy Roasted Shallot Risotto with Lemon Zucchini Ribbons

This creamy risotto gets a sweet and savory boost from roasted shallots. When shallots are roasted, they become tender and caramelized, adding bursts of flavor throughout the rice. The dish is finished with bright, lemony zucchini ribbons that add a fresh, elegant touch.

Perfect for a cozy dinner or a special occasion, this risotto is surprisingly simple to make. The key is patience-adding the stock gradually and stirring until the rice is perfectly al dente. The result is a luscious, satisfying dish that will impress everyone at the table.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel and quarter the shallots. Place them on a large piece of aluminum foil. Lift the sides of the foil and crimp to form a bowl. Drizzle with balsamic vinegar, a little olive oil and season with salt and pepper. Place on a baking sheet and roast until soft and browned, 15-20 minutes.
2. Meanwhile, wash and dry all produce. In a small pot, bring 3 cups of water and the veggie stock concentrates to a gentle simmer. Mince or grate the garlic. Halve the lemon. Using a vegetable peeler, shave the zucchini into ribbons, running the blade down the length. Stop when you reach the seedy core. Finely chop the core.
3. In a large, tall-sided pan or medium pot, melt 1 tablespoon butter over medium heat. Add the garlic and chopped zucchini core. Cook, tossing, until softened, about 3 minutes. Add the arborio rice and cook, stirring, until the grains are translucent, 1-2 minutes.
4. Add the warm stock to the pan ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the liquid before adding more. Continue until the rice is al dente and creamy, 25-30 minutes. Season with salt and pepper.
5. While the risotto cooks, heat a drizzle of olive oil in another large pan over medium heat. Add the zucchini ribbons, season with salt and pepper and cook, tossing, until tender, about 5 minutes. Squeeze a little lemon juice over the ribbons and toss.
6. Stir the roasted shallots and Parmesan into the risotto. Adjust seasoning with salt and pepper. Transfer the risotto to a serving dish or serve straight from the pan. Top with the lemon zucchini ribbons and serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is recommended for its high starch content, which creates the creamy texture. Other short-grain rice like carnaroli can work, but avoid long-grain varieties.

How do I store leftovers?

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

Can I make this vegan?

Yes, substitute the butter with olive oil or vegan butter and use a vegan Parmesan-style cheese or nutritional yeast for a cheesy flavor.