---
title: Caramelized Shallot Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/caramelized-shallot-risotto-59d68d5330a03b46f524d622
servings: 4
prep time: 15 minutes
cook time: 35 minutes
time required: 50 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Italian
  - Vegetarian
  - Risotto
  - Side Dish
rating: 4.5
rating_count: 358
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Sweet caramelized shallots add rich bursts of flavor to creamy rice
  - theme: Technique
    text: Simple roasting method yields tender, deeply flavorful results
image: "https://images.recipes.furrysalamander.com/caramelized-shallot-risotto.avif"
---
Preheat oven to 400 degrees. Peel and quarter @shallots{1%lb}, then place on a large piece of #aluminum foil{}. Lift sides of foil and crimp to make a bowl. Toss in @balsamic vinegar{2%tbsp}, a drizzle of @olive oil{2%tbsp}, and a pinch of @salt{1%tsp} and @black pepper{½%tsp}. Place on a #baking sheet{}. Roast until shallots are soft and browned ~{15%minutes} to ~{20%minutes}.

Wash and dry all produce. Bring 3 cups @water{} and @veggie stock concentrate{1%pack} to a gentle simmer in a #small pot{}. Mince or grate @garlic{4%cloves}. Halve @lemon{1%unit}. Using a #vegetable peeler{}, shave @zucchini{1%unit} into ribbons, running blade down the length. Stop shaving once you get to the seedy core. Finely chop core.

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

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.

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.

Stir shallots and @parmesan cheese{½%cup} 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.