Creamy Balsamic Shallot Risotto with Lemon Zucchini Ribbons

There’s something magical about roasting shallots: they transform from sharp and pungent to impossibly sweet and tender. In this risotto, those caramelized gems are folded into creamy Arborio rice, creating little bursts of flavor in every bite. To keep things bright and fresh, we’ve added delicate zucchini ribbons kissed with lemon.

This dish feels elegant enough for a dinner party but is simple enough for a weeknight. The key is patience-adding the stock slowly and stirring often-but the reward is a velvety, satisfying bowl that’s completely gluten-free and packed with vegetables.

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Ingredients

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Meyer LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. 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 a pinch of salt and pepper. Seal the foil packet and place on a baking sheet. Roast until the shallots are soft and browned, 15-20 minutes.
2. While the shallots roast, bring 3 cups of water and the stock concentrates to a low simmer in a small pot. Mince or grate the garlic. Cut the lemon in half. Using a vegetable peeler, shave the zucchini into long ribbons, stopping when you reach the seedy core. Finely chop the core.
3. Melt the 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 rice and cook, stirring, until the grains turn translucent, 1-2 minutes.
4. Add the warm stock to the pan ½ cup at a time, stirring after each addition. Wait until the rice has absorbed 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 a separate 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 grated Parmesan 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 best 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. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.

Can I make this vegan?

Yes! Use vegan butter and a dairy-free Parmesan alternative or omit the cheese and add a tablespoon of nutritional yeast for a cheesy flavor.