Caramelized Onion Risotto with Zucchini

Ingredients

• Onions

  Raw

  1 medium or 110g

• Arborio Rice

  Signature Select

  ½ cup dry or 90g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Balsamic vinegar

  4 ½ tsp or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  3 ¼ cup or 780g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Lemon juice

  Raw

  ¼ lemon yields or 12g

• Parmesan cheese

  Shredded

  1 oz or 28g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Preheat the oven to 400°F. In a small bowl, coat the sliced onions with olive oil, balsamic vinegar, and season with salt and pepper. Place on a baking tray and bake on the top shelf of the oven for 25 minutes or until golden brown. Remove from the oven and set aside.
2. In a large pot, bring the vegetable broth to a boil, then reduce heat to low. Heat butter and some olive oil in a pan over medium-high heat, add the garlic and cook for 30 seconds. Add the arborio rice and cook for 2 minutes until well coated, then add the white wine and cook for another minute to reduce. Season with salt and pepper.
3. Add a ladle of stock to the rice and stir until absorbed. Continue adding stock, one ladle at a time, waiting for it to absorb before adding more. Taste and adjust seasoning as needed.
4. When a couple of ladles of stock remain, add the shredded zucchini to the rice and cook until all the stock is absorbed and the rice is soft and sticky. If the rice is still chewy, add a ladle of boiling water and continue until soft. Add the caramelized onions, season with salt and pepper, and stir gently.
5. Serve the risotto with grated Parmesan cheese and a squeeze of lemon juice.

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