Creamy Shallot Risotto with Lemon Zucchini Ribbons

Shallots transform when roasted: they go from sharp and crisp to meltingly sweet and tender. In this risotto, those caramelized shallots are folded into the creamy rice, delivering little pockets of flavor in every bite. It’s a simple dish that feels special.

To top it all off, we’ve added zucchini ribbons sautéed with a squeeze of lemon. They add a fresh, bright contrast and make the plate look beautiful. This is comfort food with a touch of elegance.

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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 (200°C). Peel and quarter the shallots. Place them on a large piece of aluminum foil. Fold up the sides to create a bowl. Drizzle with balsamic vinegar, a little olive oil and season with salt and pepper. Crimp the foil to seal. Place on a baking sheet and roast until shallots are soft, 15-20 minutes.
2. While shallots roast, bring 3 cups of water and the veggie stock concentrates to a gentle simmer in a small pot. Mince or grate the garlic. Halve the lemon. Using a vegetable peeler, shave the zucchini into ribbons, stopping when you reach the seedy core. Finely chop the core.
3. Melt 1 tablespoon butter in a large, tall-sided pan or medium pot over medium heat. Add the garlic and chopped zucchini core. Cook, stirring, until softened, about 3 minutes. Add the Arborio rice and cook, stirring, until the grains become translucent, 1-2 minutes.
4. Add the warm stock to the rice, ½ cup at a time, stirring after each addition. Wait until the rice absorbs 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 bit of lemon juice over them and toss.
6. Stir the roasted shallots and Parmesan cheese into the risotto. Adjust seasoning with salt and pepper. Divide the risotto among plates and top with the lemon zucchini ribbons.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with another short-grain rice like carnaroli or vialone nano, but avoid long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth and warm gently on the stovetop, stirring often.

Can I make this vegan?

Yes, use a vegan butter substitute and omit the Parmesan or use a vegan Parmesan alternative. The vegetable stock is already vegan-friendly.