Caramelized Onion Risotto with Zucchini

Ingredients

• Onions

  Raw

  1 medium or 110g

• 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

• Smart balance light buttery spread

  Margarine-like spread

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• White rice

  Short-grain, cooked

  ½ cup or 93g

• 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

  Grated

  1 oz or 28g

Directions

1. For the onions: Preheat the over to 400 degrees F. In a small bowl coat the onions with the oil, balsamic vinegar, and season with salt and pepper. Place on a baking tray and put on the top shelf of the over for 25 minutes or until golden brown. Remove from the oven and set aside.
2. For the risotto: In a large pot boil stock, then reduce heat to a low flame. Heat the margarine and some oil in a pan over medium-high heat (the oil will prevent the butter from burning), add the garlic and cook for 30 seconds. Add the arborio rice and cook for 2 minutes until well coated in the margarine and then add in the white wine and cook for a further minute to reduce. Season well with salt and pepper.
3. Add a ladle of stock to the rice and stir until the liquid absorbs, repeat this process being sure to wait until all of the stock has absorbed before adding more stock. Taste and adjust seasoning along the way.
4. Once you have just a couple of ladles to go add the shredded zucchini to the rice and cook until all of the stock is used up and the rice is soft and sticky (if it is still a little chewy, add a ladle of boiling water and repeat the process until it becomes soft). Add the caramelised onions to the risotto, season again with salt and pepper, and then gently stir through.
5. Serve with parmesan and lemon juice.
6. Recipe inspired by: https://www.hellofresh.com.au/recipe/detail/531fc518ff604dac6c8b4572/caramelised-onion-risotto-with-zucchini/

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