Oven-Baked Parmesan Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• balsamic vinegar
  3.333 tbsp
• butter
  2 tbsp
• garlic
  4 unit
• italian seasoning
  2 tbsp
• olive
• parmesan cheese
  1/2 c
• vegetable stock concentrate
  4 unit
• water
  1.5 c
• zucchini (into ribbons)
  2

🍳 Cookware

• medium bowl
• large pot or pan
• aluminum foil

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Mince or grate garlic . Using a vegetable peeler, shave zucchini lengthwise, rotating until you reach the seedy core. Dice the seedy core. Quarter and slice 4 shallots. Halve the tomatoes. In a medium bowl , combine vegetable stock concentrate and water . Microwave on high for ⏱️ 1 minutes .

   garlic: 4 unit, zucchini: 2 (into ribbons), vegetable stock concentrate: 4 unit, water: 1.5 c
2. 

   2

   Heat butter and a large drizzle of olive oil in a large pot or pan over medium-high heat. Add garlic and zucchini core and cook, stirring, until softened, about ⏱️ 3.5 minutes . Add arborio rice and italian seasoning and cook until rice is translucent, ⏱️ 1-2 minutes .

   butter: 1 tbsp, olive, arborio rice: 1.5 c, italian seasoning: 2 tbsp
3. 

   3

   Pour stock into the pot and stir to combine. Bring to a boil, then cover and transfer to the oven. Bake until rice is tender and most of the liquid is absorbed, ⏱️ 20-25 minutes . (TIP: The mixture will look loose; it will finish cooking on the stove.)
4. 

   4

   Meanwhile, place the shallots and tomatoes on a large piece of aluminum foil . Lift and crimp the sides of the foil to create a bowl. Add balsamic vinegar and a large drizzle of olive oil to the bowl. Season with a pinch of salt and pepper. Place on a baking sheet and roast until shallots and tomatoes are softened and juicy, ⏱️ 15-20 minutes . Zest 1 tablespoon of zest from the lemon, then cut the lemon into wedges.

   balsamic vinegar: 3.333 tbsp, olive
5. 

   5

   Once the risotto is tender, remove it from the oven and take off the lid. Place the pot over medium-low heat. Stir in the zucchini ribbons and cook, stirring often, until tender, 3 to 5 minutes. Stir in half the roasted shallots and tomatoes along with any roasting liquid. Remove from heat. Stir in butter , half the parmesan cheese , and juice from 2 lemon wedges. Season with a pinch of salt and a pinch of pepper.

   butter: 1 tbsp, parmesan cheese: 1/2 c
6. 

   6

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