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Caramelized Shallot Risotto

Caramelized Shallot Risotto

with Zucchini Ribbons

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Balsamic-roasted shallots are folded into a creamy risotto for a truly luscious meal. We’ve added gorgeous zucchini ribbons for color and a bright squeeze of lemon. Now, cancel that reservation and serve this on Valentine’s Day instead!

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Arborio Rice

3 unit

Shallot

1 unit

Zucchini

1 unit

Lemon

2 clove

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk)

2 tablespoon

Balsamic Vinegar

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552.2400000000002 kJ
Calories610 kcal
Fat26 g
Saturated Fat0 g
Carbohydrate97 g
Sugar0 g
Dietary Fiber8 g
Protein20 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Pot
Peeler
Tall-Sided Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 400 degrees. Quarter the shallots and place them on a piece of foil. Lift the foil sides and crimp to make a bowl. Add the balsamic vinegar, salt, pepper, and 1 tablespoon olive oil. Roast for about 15 minutes, until cooked through and caramelized.

2

Meanwhile, bring 4 cups of water to a boil in a small pot with the stock concentrate. Once boiling, reduce the heat to the lowest setting to keep warm.

3

In the meantime, cut the ends off of the zucchini and with a peeler shave the zucchini into ribbons, rotating the zucchini when you get to the seedy core, then finely chop the core. Mince the garlic. Halve the lemon.

4

Heat 1 tablespoon butter in a tall-sided pan over medium heat. Add the garlic and zucchini core and season with salt and pepper. Cook for about 3 minutes. Add the rice and cook, stir for a minute or two, until translucent.

5

Start adding the stock to the rice 1/2 cup at a time, stirring after each addition until rice has absorbed the liquid. Continue doing so until the rice is tender, creamy, and slightly firm in the center, about 20 minutes. Tip: What’s with all the stirring? Stirring helps to release the starches in the rice, which give risotto its creamy texture. Make sure to taste the risotto for doneness; the last thing you want is a mushy risotto!

6

While the risotto cooks, heat 1 tablespoon olive oil in a pan over medium heat. Add the zucchini ribbons to the pan and season with salt and pepper. Cook, tossing, for about 5 minutes, until zucchini is cooked through. Finish with a squeeze of lemon juice.

7

When the shallots are cooked through, stir them into the risotto with the parmesan cheese. Serve the shallot risotto with the zucchini ribbons on top!