This meal is simple enough for a weeknight but also elegant enough for a special occasion. Shrimp, lemon zest, and Parmesan are folded into a creamy risotto for a medley of sophisticated flavors. Scattered on top is tender green zucchini, which is roasted in the oven to bring out its juiciness and make it delectably crisp at the edges.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Stock Concentrate
Wash and dry all produce. Preheat oven to 400 degrees. Add stock concentrate and 4 cups water to a small pot and bring to a simmer over low heat. Halve, peel, and finely dice onion. Cut zucchini into ½-inch cubes. Mince or grate garlic. Zest lemon until you have ½ tsp zest, then cut into halves.
Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes, tossing halfway through.
Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add onion and garlic and cook, tossing, until softened, 5-6 minutes. Season with salt and pepper. Add rice and toss until grains are translucent, 1-2 minutes. Add entire bunch of thyme to pan.
Stir stock from small pot into pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of the stock before adding more. Continue until all stock is used and rice is nearly al dente, about 25 minutes—risotto should be thick but not stiff and grains should have a little bite to them. Remove and discard thyme bunch (some leaves will have fallen off).
Stir shrimp and Parmesan into risotto in pan. Cook until shrimp is completely opaque, 5-6 minutes. Stir in lemon zest and a few squeezes of lemon juice (to taste). Season with salt and pepper.
Divide risotto between bowls. Top with zucchini and serve.