1 Servings 40 min Cook
1 Medium (2-1/2" dia) Onions
1 Tbsp Olive Oil
4 1/2 Tsp Balsamic Vinegar
1 Dash Salt
1 Dash Pepper
3 1/4 Cup Vegetable Broth
1 Tbsp Smart Balance Light Buttery Spread
1 Tbsp Olive Oil
1 Clove Garlic
1/2 Cup White Rice
1 Fl oz White Wine
1 Medium Zucchini
1/4 Lemon yields Lemon Juice
1 Oz Parmesan Cheese
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.
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.
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.
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.
Serve with parmesan and lemon juice.
Recipe inspired by: https://www.