Oven-Baked Parmesan Risotto: Roasted Shallots and Tomatoes

🥘 Ingredients

• arborio rice
  1 c
• balsamic vinegar
  1 tsp
• butter
  2 tbsp
• garlic
  2 cloves
• heirloom grape tomatoes
  8 oz
• italian seasoning
  1 tsp
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  2 oz
• shallot
  2 medium
• veggie stock concentrate
  1 packet
• zucchini
  1 medium

🍳 Cookware

• large oven-safe pot
• aluminum foil
• baking sheet

1. 

   1

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

   garlic: 2 cloves, zucchini: 1 medium, shallot: 2 medium, heirloom grape tomatoes: 8 oz, veggie stock concentrate: 1 packet
2. 

   2

   Heat 1 TBSP butter and a large drizzle of olive oil 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 and italian seasoning and cook, stirring, until rice is translucent ⏱️ 2 minutes .

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

   3

   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 .
4. 

   4

   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 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 , then cut into wedges.

   balsamic vinegar: 1 tsp, lemon: 1 unit
5. 

   5

   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 , and juice from 2 lemon wedges. Taste and season with salt and pepper.

   parmesan cheese: 2 oz
6. 

   6

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