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Caramelized Shallot Risotto
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Caramelized Shallot Risotto

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!

Tags:
Gluten-free
Veggie
Allergens:
Milk

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

Total Time45 minutes
DifficultyMedium

Ingredients

serving amount

¾ cup

Arborio Rice

3 unit

Shallot

1 piece

Zucchini

1 unit

Lemon

2 clove

Garlic

¼ cup

Parmesan Cheese

(Contains Milk)

2 tablespoon

Balsamic Vinegar

2 unit

Veggie Stock Concentrate

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories517 kcal
Energy (kJ)2163 kJ
Fat15 g
Saturated Fat7 g
Carbohydrate85 g
Sugar13 g
Dietary Fiber8 g
Protein16 g
Sodium553 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

Roast the shallots
1

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.

Prep
2

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.

Start the risotto
3

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.

4

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.

Cook the zucchini ribbons
5

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.

6

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!

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