Servings: 2 to 4

1 chicken stock concentrate 1 chicken stock concentrate
1 onion 1 onion
1 zucchini 1 zucchini
2 cloves garlic 2 cloves garlic
1 lemon 1 lemon
¾ c arborio rice ¾ c arborio rice
¼ oz thyme ¼ oz thyme
10 oz shrimp 10 oz shrimp
¼ c Parmesan cheese ¼ c Parmesan cheese

1. Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring stock concentrate and 4 cups water to a simmer over low heat. Halve, peel and finely dice onion. Cut zucchini into ½ inch cubes. Mince or grate garlic. Zest and halve lemon.
2. Toss zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, about 20 minutes, tossing halfway through.
3. Meanwhile heat 1 TBSP butter in a large pan over medium heat. Add onion and garlic and cook until softened, 5 to 6 minutes tossing occasionally. Season with salt and pepper. Add rice and toss until grains are translucent, 1 to 2 minutes. Add entire bunch of thyme to pan.
4. Adds rock to pan ¼ c at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is nearly al dente, about 25 minutes-- risotto should be thick but not stiff and grains should have a little bite to them. Discard thyme stems(some leaves will have fallen off).
5. Stir in shrimp and Parmesan cheese. Cook until shrimp is completely opaque, 4 to 5 minutes. Stir in ½ tsp lemon zest and a squeeze of lemon. Season with salt and pepper.
6. Divide risotto between bowls and top with a mound of zucchini.