HF- Caramalelized Shallot RisottoAlice Morbey2023-09-16T19:06:23+00:00Array ( [recipe_id] => 72437 [name] => HF- Caramalelized Shallot Risotto [description] => Allergens - Milk Difficulty - Easy [course] => lunch [prep_time_mins] => 0 [cooking_time_mins] => 30 [makes_or_serves] => serves [servings] => 2 [images] => Array ( ) [ingredients] => Array ( [0] => Array ( [amount] => 3/4 Cup [name] => Arborio Rice ) [1] => Array ( [amount] => 1 Unit [name] => Zucchini ) [2] => Array ( [amount] => 2 Clove [name] => Garlic ) [3] => Array ( [amount] => 2 Tablespoon [name] => Balsamic Vinegar ) [4] => Array ( [amount] => 3 Unit [name] => Shallot ) [5] => Array ( [amount] => 1 Unit [name] => Lemon ) [6] => Array ( [amount] => 3/4 Cup [name] => Parmesan Cheese (Contains Milk) ) [7] => Array ( [amount] => 1 Unit [name] => Veggie Stock Concentrate ) ) [steps] => Array ( [0] => Array ( [description] => 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. ) [1] => Array ( [description] => 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. ) [2] => Array ( [description] => 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. ) [3] => Array ( [description] => 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. ) [4] => Array ( [description] => 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! ) [5] => Array ( [description] => 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. ) [6] => Array ( [description] => 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! ) ) [nutrition] => Array ( [energy_kcal] => 610 [energy_kj] => 145.793499 [fat] => 26 [carbohydrate] => 97 [protein] => 20 [saturated_fat] => 0 [sugars] => 0 [fibre] => 8 [salt] => 0 [sodium] => 0 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )