risotto with shredded carrot and zucchini noodles
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This recipe is a spin off of a Hello Fresh recipe I received a while back. I love making risotto, because it’s a great way to use up any veggies in the fridge that have lost their crisp-ness, or are getting close to their expiration date. Risotto is a dish that needs to be babysat a little more than your typical meal while it’s cooking, but the end result is totally worth it.
One of my favorite things about this recipe is that you use the whole zucchini. The outer part for the ribbons, and the seedy-insidey part gets chopped up really fine and just tossed in with the risotto while it cooks.
Start by preheating the oven to 400 degrees. Peel and slice the shallots into 1/2 inch chunks. Line a small baking pan with aluminum foil, and drizzle a little olive oil on the foil. Roll up the sides of the foil so the oil doesn’t leek all over your pan. Add the balsamic vinegar to the foil, along with the chunks of shallot, and sprinkle with salt and pepper. Place in the oven to roast for approximately 20 minutes.
Top & tail the zucchini (chop the top and bottom off) and use a vegetable peeler to create zucchini ribbons. Make sure you use even pressure so the ribbons are uniform in size. Once you start to see the seedy part of the zucchini, stop making the ribbons. Dice the seedy inner part of the zucchini into tiny pieces. Meanwhile, microwave your vegetable or chicken stock to warm it up. Zest the lemon until you have around 1 teaspoon or so of lemon zest.
Melt the butter in a large pan. Add the garlic and diced up zucchini bits. Cook over medium-high heat for around 3 minutes. Next, toss in the arborio rice and stir around the pan for a minute or two. Add your vegetable or chicken stock a little at a time (1/2 cup or so at a time) and stir after each addition. When most of the liquid has been absorbed, add a little more. Continue repeating this process until the rice is creamy and slightly chewy. You’ll most likely use the majority if not all of the stock.
Once the risotto is done cooking, add in the shredded carrot, lemon zest, and stir to combine. Season with salt and pepper to taste.
Heat another large pan over high heat, and add the zucchini ribbons. Cook for just a few minutes (3-5) and then set aside. Once the shallots are done roasting, add them to the pan with the risotto and stir. Mix in parmesan cheese, and taste to see if you need to add more salt and/or pepper.
Divide risotto between serving plates and top with zucchini ribbons & a squeeze of lemon juice.
2 tablespoons balsamic vinegar
vegetable stock/chicken stock
1 clove miced garlic
1 carrot, shredded
2 medium-sized zucchini
3/4 cup arborio rice
1/2 cup parmesan cheese
olive oil ~1 tablespoon
1 tablespoon butter
salt & pepper
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