Caramelized Shallot Risotto

Name: Caramelized Shallot Risotto Serves as a Holiday Side Dish or a Regular Main
Total time: 50 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Shallot; 5 teaspoon Balsamic Vinegar; 2 unit Veggie Stock Concentrate; 2 clove Garlic; 1 unit Lemon; 1 unit Zucchini; ¾ cup Arborio Rice; ¼ cup Parmesan Cheese; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

Serves as a Holiday Side Dish or a Regular Main

Recipe Development TeamPublished on October 05, 2017

4.3

(358 customers rated)

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Raw shallots start out crisp and pungent, but when you roast them in the oven they become meltingly tender and sweet. In this recipe, they’re tucked into a risotto, adding surprise bursts of flavor between the creamy grains. And for an elegant finish, you’ve got zucchini ribbons, which top the rice like a green veggie crown. It’ll be impressive as a side dish at Thanksgiving, serving 6-8, but also perfect for enjoying as a meal for two any night of the week.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time50 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Shallot

5 teaspoon

Balsamic Vinegar

2 unit

Veggie Stock Concentrate

2 clove

Garlic

1 unit

Lemon

1 unit

Zucchini

¾ cup

Arborio Rice

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)669 kJ

Calories160 kcal

Fat5 g

Saturated Fat2.5 g

Carbohydrate25 g

Sugar3 g

Dietary Fiber2 g

Protein5 g

Cholesterol10 mg

Sodium180 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

•Aluminum Foil

•Baking Sheet

•Peeler

•Pot

•Large Pan

Instructions

Preheat oven to 400 degrees. Peel and quarter shallots, then place on a large piece of aluminum foil. Lift sides of foil and crimp to make a bowl. Toss in vinegar, a drizzle of olive oil, and a pinch of salt and pepper. Place on a baking sheet. Roast until shallots are soft and browned, 15-20 minutes.

Wash and dry all produce. Bring 3 cups water and stock concentrates to a gentle simmer in a small pot. Mince or grate garlic. Halve lemon. Using a vegetable peeler, shave zucchini into ribbons, running blade down the length. Stop shaving once you get to the seedy core. Finely chop core.

Melt 1 TBSP butter in a large, tall-sided pan or medium pot over medium heat. Add garlic and zucchini core. Cook, tossing, until softened, about 3 minutes. Add rice and cook, stirring, until grains are translucent, 1-2 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, 25-30 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, about 5 minutes. Add a squeeze of lemon and toss.

Stir shallots and Parmesan 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.