---
title: "Oven-Baked Parmesan Risotto: Roasted Shallots and Tomatoes"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2018w51r8-oven-baked-parmesan-risotto-5bdc61a9ae08b57ce102aa62
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Vegetarian
  - Italian
  - Oven-Baked
  - Comfort Food
rating: 3.5
rating_count: 630
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/oven-baked-parmesan-risotto.avif"
---

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400°F. Mince or grate @garlic{2%cloves}. Using a vegetable peeler, shave @zucchini{1%medium} lengthwise into ribbons, rotating until you get to the seedy core. Dice seedy core. Quarter and peel @shallot{2%medium}. Halve @heirloom grape tomatoes{8%oz}. In a medium microwave-safe bowl, combine @veggie stock concentrate{1%packet} and 3 cups water. Microwave on high ~{1%minutes}.

Heat 1 TBSP @butter{2%tbsp} and a large drizzle of @olive oil{1%tbsp} in a large lidded #large oven-safe pot{} over medium-high heat. Add garlic and zucchini core and cook, stirring, until softened ~{3%minutes}. Add @arborio rice{1%cup} and @italian seasoning{1%tsp} and cook, stirring, until rice is translucent ~{2%minutes}.

Pour stock into pot and stir to combine. Bring to a boil, then cover and carefully transfer to oven. Bake until rice is tender and most of the liquid has been absorbed ~{22%minutes}. -- TIP: Mixture will seem loose; it will finish cooking on the stove.

Meanwhile, place shallots and tomatoes on a large piece of #aluminum foil{}. Lift and crimp sides of foil to make a bowl. Pour in @balsamic vinegar{1%tsp} and a large drizzle of olive oil. Season with salt and pepper. Place on a #baking sheet{} and roast until shallots and tomatoes are softened and juicy ~{18%minutes}. Zest 1 TBSP zest from @lemon{1%unit}, then cut into wedges.

Once risotto is tender, remove from oven and remove lid. Place pot over medium-low heat. Stir in zucchini ribbons and cook, stirring often, until tender ~{4%minutes}. Stir in half the roasted shallots and tomatoes along with any roasting liquid. Remove from heat. Stir in remaining butter, half the @parmesan cheese{2%oz}, and juice from 2 lemon wedges. Taste and season with salt and pepper.

Divide risotto between plates. Top with remaining shallots and tomatoes. Sprinkle with lemon zest and remaining Parmesan. Serve with remaining lemon wedges.