Creamy Parmesan Risotto with Caramelized Shallots and Lemon Zucchini Ribbons

There’s something magical about transforming a sharp, pungent shallot into a soft, sweet and caramelized gem. In this risotto, those roasted shallots are tucked into creamy Arborio rice, offering little bursts of sweetness in every bite. The dish is finished with a crown of delicate zucchini ribbons, lightly sautéed with a squeeze of lemon, adding a fresh, bright contrast to the rich rice.

This recipe is naturally gluten-free and comes together in under an hour. It’s perfect for a cozy weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen. The key is patience: adding the stock gradually and stirring often yields that signature creamy texture. Serve it as a main course or a hearty side.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Organic Veggie StockView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Place the quartered shallots on a large piece of aluminum foil. Drizzle with balsamic vinegar, a little olive oil and season with salt and pepper. Fold the foil to create a sealed packet and place on a baking sheet. Roast until the shallots are soft and caramelized, 15-20 minutes.
2. Meanwhile, bring 3 cups of water and the stock concentrates to a low simmer in a small pot. Keep warm over low heat. Using a vegetable peeler, shave the zucchini into long ribbons; stop when you reach the seedy core. Finely chop the core and set aside. Halve the lemon.
3. In a large, heavy-bottomed pan or Dutch oven, melt the butter over medium heat. Add the minced garlic and chopped zucchini core. Cook, stirring, until softened, about 3 minutes. Add the Arborio rice and cook, stirring constantly, until the grains become translucent around the edges, 1-2 minutes.
4. Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process until the rice is tender and creamy, 25-30 minutes. Season with salt and pepper to taste.
5. While the risotto cooks, heat a drizzle of olive oil in a separate skillet over medium heat. Add the zucchini ribbons and season with salt and pepper. Cook, tossing gently, until tender, about 5 minutes. Squeeze a little lemon juice over the ribbons and toss to combine.
6. Once the risotto is done, stir in the roasted shallots (along with any juices from the foil) and the grated Parmesan. Adjust seasoning with salt and pepper. Divide the risotto among plates and top with the lemon zucchini ribbons. Serve immediately.

Recipe Tips

FAQ

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to the point of adding the shallots and Parmesan. Reheat gently with a splash of stock or water, then finish with the cheese and toppings.

Can I use a different type of rice?

Arborio rice is ideal for its high starch content, which creates the creamy texture. Carnaroli or vialone nano are good substitutes. Do not use long-grain rice.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a little broth or water, stirring until warm.