Roasted Shallot and Zucchini Ribbon Risotto

Shallots transform when roasted: their sharp bite gives way to a deep, jammy sweetness. In this risotto, those caramelized morsels are folded into creamy Arborio rice, creating little bursts of flavor in every spoonful. The dish is finished with delicate zucchini ribbons, adding a fresh, green contrast that makes it feel special.

While impressive enough for a holiday table, this risotto is also simple enough for a cozy dinner for two. The key is patience-adding the stock gradually and stirring until the rice is perfectly al dente. The result is a luxurious, comforting dish that’s naturally gluten-free.

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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. Fold up the sides to create a pouch. Drizzle with balsamic vinegar and a little olive oil, then season with salt and pepper. Seal the pouch and place on a baking sheet. Roast until shallots are soft and caramelized, 15-20 minutes.
2. Meanwhile, wash and dry all produce. In a small pot, bring 3 cups water and the stock concentrates to a gentle simmer. Mince or grate the garlic. Halve the lemon. Using a vegetable peeler, shave the zucchini into long ribbons, stopping when you reach the seedy core. Finely chop the core.
3. In a large, tall-sided pan or medium pot, melt the butter 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 become translucent, 1-2 minutes.
4. Begin adding the warm stock to the rice, one ladleful (about ½ cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue until the rice is tender 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 bit of lemon juice over the ribbons and toss to combine.
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 directly from the pan. Top with the zucchini ribbons and serve immediately.

Recipe Tips

FAQ

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare the roasted shallots and zucchini ribbons in advance. Reheat the risotto gently with a splash of stock or water.

What can I substitute for Arborio rice?

Carnaroli or vialone nano rice are excellent substitutes. Avoid long-grain rice as it won’t create the same creamy texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check that your stock concentrate and Parmesan are certified gluten-free if needed.