Creamy Shallot Risotto with Lemon Zucchini Ribbons

Roasting transforms sharp shallots into sweet, buttery morsels that melt in your mouth. Tucked into a classic risotto, they add surprising bursts of flavor against the creamy Arborio rice.

For a fresh, elegant finish, top the risotto with tender zucchini ribbons tossed in lemon juice. It’s a simple yet impressive dish that’s perfect for a cozy night in.

Log in to save recipes and build weekly shopping lists.

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 shallots. Place on a large piece of aluminum foil; fold up sides to form a bowl. Drizzle with balsamic vinegar, olive oil, and a pinch of salt and pepper. Place on a baking sheet and roast until soft, 15–20 minutes.
2. Meanwhile, bring 3 cups water and stock concentrates to a gentle simmer in a small pot. Mince or grate garlic. Halve lemon. Use a vegetable peeler to shave zucchini into ribbons; stop at the seedy core. Finely chop the core.
3. Melt butter in a large pan or pot over medium heat. Add garlic and chopped zucchini core; cook until softened, about 3 minutes. Add rice and cook, stirring, until grains are translucent, 1–2 minutes.
4. Add hot stock ½ cup at a time, stirring after each addition. Wait until most liquid is absorbed before adding more. Continue until rice is al dente and creamy, 25–30 minutes. Season with salt and pepper.
5. While risotto cooks, heat a drizzle of olive oil in a separate pan over medium heat. Add zucchini ribbons, season with salt and pepper, and cook until tender, about 5 minutes. Squeeze lemon juice over and toss.
6. Stir roasted shallots and Parmesan into risotto. Adjust seasoning. Divide among plates and top with zucchini ribbons.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Aluminum foil

Reynolds Wrap Everyday Strength Aluminum Foil Roll, Freezer Safe and Grill Safe, Great for Foil Packets and Home Cooking, 12 Inches Wide, 200 Total Sq. Ft.View on AmazonReynolds Wrap Everyday Strength Aluminum Foil Roll, Freezer Safe and Grill Safe, Great for Foil Packets and Home Cooking, 12 Inches Wide, 30 Total Sq. Ft.View on AmazonReynolds Wrap Heavy Duty Aluminum Foil Roll, Thick Heavy Duty Foil for Added Strength and Durability, Secure Easy Open and Close Tab, 12 Inches Wide, 50 Sq. Ft.View on Amazon

Baking sheet

GoodCook Everyday Nonstick Baking Sheet Set, 3 Pack Includes Small (13×9) Medium (15×1) and Large (17×11) Pans Carbon Steel Construction Cookie Sheets Bakeware Set, GrayView on AmazonNutriChef 3-Piece Nonstick Kitchen Oven Baking Pans - Premium & Stylish Non-Stick Steel, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles - Easy to Clean, NCSBS3SView on AmazonNordic Ware Naturals Half Sheet - USA Made Aluminum Commercial Quality Sheet Pan for Baking or Roasting, Encapsulated Galvanized Steel Rim Prevents Warping, 2-PackView on Amazon

Vegetable peeler

Spring Chef Premium Swivel Vegetable Peeler, Soft Grip Handle and Ultra Sharp Stainless Steel Blades - Perfect Kitchen Peeler For Veggie, Fruit, Potato, Carrot, Apple - BlackView on AmazonOXO Good Grips Swivel PeelerView on AmazonZulay Kitchen Premium Vegetable Peeler for Kitchen - Swivel Peeler with Razor Sharp Stainless Steel Blades & Strong Ergonomic Handle - Dishwasher Safe, Easy To Use with Blemish Remover - BlackView on Amazon

Small pot

SENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonCuisinart 8919-14 Professional Series 1-Quart Saucepan with Cover, Stainless Steel, Mirror FinishView on Amazon

Large pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

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. Other short-grain varieties like carnaroli or vialone nano can work, 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 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 alternative or nutritional yeast.