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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
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.
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 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.
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.
Stir shallots and Parmesan into risotto. Season with salt and pepper. Divide risotto between plates and top with zucchini ribbons.