Prep the ingredients: Preheat the oven to 400 degrees. In a small pot, bring the stock concentrates and 4 cups water to a simmer over low heat. Halve, peel, and finely dice the onion. Cut the zucchini into 1/2-inch cubes. Mince or grate the garlic. Zest and halve the lemon.

Roast the zucchini: Toss the zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 20 minutes, tossing halfway through cooking, until golden brown.

Start the risotto: Meanwhile, heat 1 Tablespoon butter in a large pan over medium heat. Add the onion and garlic and cook, tossing, for 5-6 minutes, until softened. Season with salt and pepper. Add the Arborio rice to the pan and cook, tossing, for another 1-2 minutes, until translucent. Add the entire bunch of thyme to the pan.

Begin adding the stock to the pan, 1/4 cup at a time, until absorbed, stirring after each addition. Continue until the rice is al dente, 25-30 minutes. Season with salt and pepper. The sauce should be thick but fairly loose. Discard the thyme stems. HINT: Some of the thyme leaves should fall off into the risotto while it infuses.

Finish the risotto: Once the risotto is al dente, stir in the shrimp, Parmesan, and 1 Tablespoon butter. Stir for 1-2 minutes, until the shrimp are opaque. Stir in 1/2 teaspoon lemon zest and a squeeze of lemon. Taste and season with salt and pepper.

Plate: Serve the risotto topped with a mound of zucchini and enjoy!