Caramelized Shallot Risotto
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Caramelized Shallot Risotto

Caramelized Shallot Risotto

with Lemony Zucchini Ribbons

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’s an easy, classic, and winning combo.


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

Total Time50 minutes
Prep Time


serving amount

2 unit


5 teaspoon

Balsamic Vinegar

2 unit

Veggie Stock Concentrate

2 clove


1 unit


1 unit


¾ cup

Arborio Rice

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)1966 kJ
Calories470 kcal
Fat15 g
Saturated Fat7 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber6 g
Protein14 g
Cholesterol30 mg
Sodium470 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.


Aluminum Foil
Baking Sheet
Small pot
Large Pan


Roast Shallots

Adjust rack to middle position and 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 in oven until shallots are soft, 15-20 minutes.

Make Stock and Prep

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.

Start Risotto

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.

Simmer Risotto

Add stock ½ cup at a time to pan with rice, 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.

Cook Zucchini

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 juice and toss.

Finish and Serve

Stir shallots and Parmesan into risotto. Season with salt and pepper. Divide risotto between plates and top with zucchini ribbons.

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