Preheat oven to 400 degrees. Peel and quarter **shallots**, then place on a large piece of aluminum foil. Lift sides of foil and crimp to make a bowl. Toss in **balsamic vinegar**, a drizzle of **olive oil**, and a pinch of **salt** and **pepper**. Place on a baking sheet. Roast until shallots are soft and browned, 15-20 minutes.

**Wash and dry all produce.** Bring **3 cups water** and **stock concentrates** to a low simmer in a small pot. Mince or grate **garlic**. Halve **lemon**. Using a vegetable peeler, shave **zucchini** into ribbons, running blade down the length. Stop shaving once you get to the seedy core. Finely chop core.

Melt **1 TBSP butter** in a large, tallsided pan or medium pot over medium heat. Add **garlic** and **zucchini core** to pan. Cook, tossing, until softened, about 3 minutes. Add **rice** and cook, stirring, until grains are translucent, 1-2 minutes.

Add **stock** to pan ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes. Season with **salt** and **pepper**.

While risotto cooks, heat a drizzle of **olive oil** in another large pan over medium heat. Add **zucchini ribbons**. Season with **salt** and **pepper**. Cook, tossing, until tender and softened, about 5 minutes. Add a squeeze of **lemon** and toss.

Stir **shallots** and **Parmesan** into risotto. Season with **salt** and **pepper**. Divide **risotto** between plates and top with **zucchini ribbons**.