Caramelized Shallot Risotto
with Zucchini Ribbons and Parmesan
Balsamic-roasted shallots are folded into a creamy risotto for a truly elegant meal. We’ve added gorgeous zucchini ribbons and a bright squeeze of lemon. Now, cancel that reservation and serve this on date night instead!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Veggie Stock Concentrate
Not included in your delivery
Preheat the oven to 400 degrees. Peel and quarter the shallots, then place them on a large piece of foil. Lift the foil sides and crimp to make a bowl. Add the balsamic vinegar, a drizzle of olive oil, and a pinch of salt and pepper. Place onto a baking sheet and roast for 15-20 minutes, until soft and caramelized.
Wash and dry all produce. Bring 3 cups water and the stock concentrates to a low simmer in a small pot. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating the zucchini when you get to the seedy core. Finely chop the core. Mince or grate the garlic. Halve the lemon.
Heat 1 Tablespoon butter in a large, tall-sided pan over medium heat. Add the garlic and zucchini core to the pan. Cook, tossing for 3 minutes, until softened. Add the rice and cook, tossing for 1-2 minutes, until translucent.
Add the warm stock: Start adding the warm stock to the pan in ¼ cup increments. Stir after each addition until the liquid is absorbed. Continue until the rice is al dente and a creamy sauce has formed, for about 25 minutes. Season to taste with salt and pepper.
While the risotto cooks, heat a drizzle of olive oil in a large pan over medium heat. Add the zucchini ribbons to the pan and season with salt and pepper. Cook, tossing for about 5 minutes, until the zucchini is cooked through. Finish with a squeeze of lemon.
Finish and serve: Stir the caramelized shallots into the risotto along with the parmesan cheese. Season to taste with salt and pepper. Serve topped with the zucchini ribbons and enjoy!