Zucchini Risotto

recipe

• Step 1
  Peel & mince the shallot.
• Step 2
  Melt a dab of butter in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
• Step 3
  Add the rice & wine. Stir constantly until the wine is absorbed.
• Step 4
  Keep the veggie broth hot in a small pot over low heat.
• Step 5
  Add a ladleful of stock. Stir until it's absorbed.
• Step 6
  Continue with the remaining stock until the rice is cooked & creamy, about 20-25 min. Add more liquid as needed.
• Step 7
  Wash, trim & slice the zucchini & yellow squash into rounds.
• Step 8
  Heat a drizzle of olive oil in a pan over medium-high heat. Add the zucchini & squash. Cook, stirring for 2-3 min.
• Step 9
  Add a splash of water to the zucchini & squash. Reduce the heat to low, cover & cook for 5 min.
• Step 10
  When the risotto is creamy, add the parmesan, a dab of butter, salt & pepper. Stir together.
• Step 11
  Add the zucchini & yellow squash. Mix again.
• Step 12
  Serve & enjoy!