HF- Caramalelized Shallot Risotto

HF- Caramalelized Shallot Risotto

Allergens - Milk Difficulty - Easy
Serves2CourseLunchCook30 minsTotal Time30 mins
  • 3/4 Cup Arborio Rice
  • 1 Unit Zucchini
  • 2 Clove Garlic
  • 2 Tablespoon Balsamic Vinegar
  • 3 Unit Shallot
  • 1 Unit Lemon
  • 3/4 Cup Parmesan Cheese (Contains Milk)
  • 1 Unit Veggie Stock Concentrate
  1. Preheat oven to 400 degrees. Quarter the shallots and place them on a piece of foil. Lift the foil sides and crimp to make a bowl. Add the balsamic vinegar, salt, pepper, and 1 tablespoon olive oil. Roast for about 15 minutes, until cooked through and caramelized.
  2. Meanwhile, bring 4 cups of water to a boil in a small pot with the stock concentrate. Once boiling, reduce the heat to the lowest setting to keep warm.
  3. In the meantime, cut the ends off of the zucchini and with a peeler shave the zucchini into ribbons, rotating the zucchini when you get to the seedy core, then finely chop the core. Mince the garlic. Halve the lemon.
  4. Heat 1 tablespoon butter in a tall-sided pan over medium heat. Add the garlic and zucchini core and season with salt and pepper. Cook for about 3 minutes. Add the rice and cook, stir for a minute or two, until translucent.
  5. Start adding the stock to the rice 1/2 cup at a time, stirring after each addition until rice has absorbed the liquid. Continue doing so until the rice is tender, creamy, and slightly firm in the center, about 20 minutes. Tip: What’s with all the stirring? Stirring helps to release the starches in the rice, which give risotto its creamy texture. Make sure to taste the risotto for doneness; the last thing you want is a mushy risotto!
  6. While the risotto cooks, heat 1 tablespoon olive oil in a pan over medium heat. Add the zucchini ribbons to the pan and season with salt and pepper. Cook, tossing, for about 5 minutes, until zucchini is cooked through. Finish with a squeeze of lemon juice.
  7. When the shallots are cooked through, stir them into the risotto with the parmesan cheese. Serve the shallot risotto with the zucchini ribbons on top!

Typical values per serving

Energy146kJ / 610kcalsFat26gSaturated Fat0gCarbohydrates97gSugars0gProtein20gFibre8gSalt0g

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