Zucchini risotto

recipe

• Step 1
  Peel and mince the shallots.
• Step 2
  Add them to a pan with a dab of butter. Cook for one minute. Next, add the rice and mix.
• Step 3
  Add the wine and leave to cook until it absorbs, stirring frequently.
• Step 4
  Boil 1 cup of water per person and dissolve the vegetable stock in it.
• Step 5
  Add a ladle of stock to the rice and stir frequently as it absorbs.
• Step 6
  Continue until there's no more stock. After 18-20 minutes, the rice should be cooked.
• Step 7
  Wash and chop the zucchini into round slices.
• Step 8
  In a large frying pan, add a drizzle of olive oil and cook them on high heat for 5 minutes.
• Step 9
  Add a bit of water, cover and let cook for 5 minutes.
• Step 10
  Once the rice is cooked, add the parmesan, (optional: add a dab of butter), salt, pepper and mix together.
• Step 11
  Add the zucchini and mix (optional: add some thyme or rosemary) and mix well.
• Step 12
  Serve the risotto into bowls, sprinkle with salt & pepper and lemon zest for an extra kick. You can also add pine nuts or shaved almonds. Enjoy!