No-Stir Zucchini Risotto

Summary
Prep time	15 min
Cook time	40 min @ 350°
Source	WhatToCook.substack.com
Yield / serves	4 servings
Rating	(unrated)

Ingredients

• 4 cups reduced-sodium chicken or vegetable stock, plus more as needed (or 4 cups water + 4 teaspoons chicken- or veggie-flavored Better Than Bouillon)
• 2 shallots, minced
• 4 garlic cloves, minced
• 3 medium zucchini, grated
• 2 cups arborio rice (you do not need to rinse it)
• 1 cup grated Parmesan cheese (ideally freshly grated Parmigiano Reggiano)
• 4 tablespoons butter
• 1 large lemon, halved
• Kosher salt and freshly ground black pepper, to taste
• Fresh basil leaves, thinly sliced (optional)
• Extra grated Parmesan (optional)

Preparation

Preheat oven to 350°F. Position an oven rack in the middle of your oven.

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.

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.

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.

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. DIG IN!