Zucchini Risotto

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 to ladle broth & stir until the liquid is absorbed with the remaining stock or 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!