Baked Zucchini Risotto

Cook Time

Instructions

1. Step 1 Preheat oven to 350°F. Position an oven rack in the middle of your oven.
2. Step 2 Add 4 cups chicken or vegetable stock to a large oven-proof heavy-bottomed pot or Dutch oven and bring to a boil over high heat. While it's coming to a boil, mince 2 shallots and 4 garlic cloves, and grate 3 medium zucchini.
3. Step 3 Once the stock is boiling, turn off the heat and stir in 2 cups arborio rice, the grated zucchini, and the minced shallots and garlic. Cover the pot (you can use a baking sheet if your pot doesn't have a lid) and transfer it to the oven. Bake for 40 minutes.
4. Step 4 Remove the risotto from the oven and stir in 1 cup grated Parm, 4 tablespoons butter, and the zest and juice of 1/2 the lemon. Season with kosher salt and freshly ground black pepper to taste (I didn't need to add any salt!). If it's too thick, add a splash more stock (or water) to loosen it up. If it's too thin, just let it sit for a minute or two — the rice will continue to absorb the liquid.
5. Step 5 Serve the risotto on its own or topped with any meat. It's very filling and wonderful on its own — don't be afraid to go vegetarian! Garnish with extra grated Parmesan, lemon zest, and thinly sliced basil if you'd like.

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