Zucchini & Sundried Tomato Risotto

Time = 15 min prep + 40 min cook
Servings = 2 hearty servings
From = HelloFresh

Ingredients

• 1 shallot, diced
• 1 green onion, thin sliced, separate whites and greens
• 2 cloves garlic, minced
• 1 zucchini, trimmed and quartered lengthwise
• 113 g grape tomatoes, halved
• 20 g sundried tomatoes, diced
• 1 Tbsp Italian or Tuscan spice
• 135 g (3/4 cup) Arborio rice
• 2 tsp chicken stock concentrate
• 5 tsp balsamic vinegar
• 1 Tbsp unsalted butter
• 3 Tbsp Parmesan cheese, grated

Directions

1. Preheat oven to 450°F with rack in upper position.

2. Bring pot of water (at least 6 cups) to a boil and then reduce to simmer and keep on the side.

3. Toss zucchini and grape tomatoes with a drizzle of oil and Tuscan spice. Roast until lightly browned, approx 25 min.

   • Thoroughly dry the zucchinis and tomatoes before roasting.
   • Place the tomatoes skin-side down, so that they come off the baking sheet more easily and don't pop out of their skins as easily.

4. In a large skillet, saute shallot and green onion whites over medium heat until lightly browned, approx 3-4 min. Add rice, garlic, and sun-dried tomatoes, and cook, stirring often until garlic is fragrant, approx 1-2 min. Season with salt and pepper.

5. Slowly add 1 cup hot boiling water and stock concentrate to pan with rice. Cook, stirring frequently, until liquid has mostly absorbed. Repeat with remaining water, adding it 1/2 cup at a time and stirring until liquid has absorbed and rice is al dente, approx 25-30 min.

6. Once rice is cooked, reduce heat to low. Stir in balsamic vinegar, 1/2 tsp Tuscan spice, Parmesan, and butter. Season to taste with salt and pepper.

7. Divide risotto between plates. Top with roasted veggies, and garnish with onion greens and Parmesan.

Notes

• If you would like to add Italian sausage, saute sausage (casing removed) and set aside. Then cook shallots and rice in the same pan. Stir in meat before serving.