Caramelized Shallot Risotto

🥘 Ingredients

• arborio rice
  2 c
• balsamic vinegar
  2 tbsp
• black pepper
  ½ tsp
• butter
  2 tbsp
• garlic
  4 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• salt
  1 tsp
• shallots
  1 lb
• veggie stock concentrate
  1 pack
• water
• zucchini
  1 unit

🍳 Cookware

• aluminum foil
• baking sheet
• small pot
• vegetable peeler
• large pan
• large pan
• serving dish

1. 

   1

   Preheat oven to 400 degrees. Peel and quarter shallots , then place on a large piece of aluminum foil . Lift sides of foil and crimp to make a bowl. Toss in balsamic vinegar , a drizzle of olive oil , and a pinch of salt and black pepper . Place on a baking sheet . Roast until shallots are soft and browned ⏱️ 15 minutes to ⏱️ 20 minutes .

   shallots: 1 lb, balsamic vinegar: 2 tbsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Bring 3 cups water and veggie stock concentrate to a gentle simmer in a small pot . Mince or grate garlic . Halve lemon . Using a vegetable peeler , shave zucchini into ribbons, running blade down the length. Stop shaving once you get to the seedy core. Finely chop core.

   water, veggie stock concentrate: 1 pack, garlic: 4 cloves, lemon: 1 unit, zucchini: 1 unit
3. 

   3

   Melt 1 tbsp butter in a large pan over medium heat. Add garlic and zucchini core. Cook, tossing, until softened ⏱️ 3 minutes . Add arborio rice and cook, stirring, until grains are translucent ⏱️ 1 minute to ⏱️ 2 minutes .

   butter: 2 tbsp, arborio rice: 2 c
4. 

   4

   Add stock to pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy ⏱️ 25 minutes to ⏱️ 30 minutes . Season with salt and pepper.
5. 

   5

   While risotto cooks, heat a drizzle of olive oil in another large pan over medium heat. Add zucchini ribbons. Season with salt and pepper. Cook, tossing, until tender and softened ⏱️ 5 minutes . Add a squeeze of lemon and toss.
6. 

   6

   Stir shallots and parmesan cheese into risotto. Season with salt and pepper. Transfer risotto to a serving dish (or serve straight from the pan). Top with zucchini ribbons and let everyone help themselves.

   parmesan cheese: ½ cup