Caramelized Shallot risotto by Hello Fresh

2 Shallots
5 tsps balsamic vinegar
Vegetable stock 3 cups
2 cloves garlic
1 zucchini
3/4 cup Arborio rice
lemon juice
1/4 cup Parmesan cheese

Directions
Adjust rack to middle position and preheat oven to 400 degrees. Peel and quarter shallots, then place on a large piece of aluminum foil.  Lift sides of foil and crimp to make a bowl. Toss in vinegar, a drizzle of olive oil, and a pinch of salt and pepper.  Place on a baking sheet. Roast in oven until shallots are soft, 15-20 minutes.

Bring vegetable stock to a gentle simmer.

mince garlic

shave zucchini into ribbons. Stop shaving once you get to the seedy core. Finely chop core.

Melt 1 tablespoon butter in a large, tall sided pan or medium pot over medium heat.  Add garlic and zucchini core.  Cook, tossing until softened, about 3 minutes.  Add rice and cook stirring until grains are translucent, 1-2 minutes.

Add stock 1/2 cup at a time to pan with rice, stirring after each addition.  Allow rice to absorb most of stock before adding more.  Continue until grains are al dente and creamy, 25-35 minutes.  Season with salt and pepper.

While risotto cooks, heat a drizzle of oilive oil in another large pan over medium heat.  Add zucchini ribbons.  Season with salt and pepper.   Cook, tossing until tender and softened, about 5 minutes.  Add a dash of lemon juice to taste and toss.

Stir shallots and Parmesan into risotto. Season with salt and pepper.  Divide risotto between plates and top with zucchini ribbons.