Mushroom Zucchini Risotto

 

1 tbsp vegetable oil 

1 small onion — , chopped 

2 medium zucchini halved and sliced into 1/2 inch pieces 

2 cups mushrooms — , cleaned and sliced 

1 cup Arborio rice — , rinsed 

2 cups water 

2 cups chicken or vegetable stock — 

Salt and black pepper to taste 

1/2 - 1 cup grated Parmesan cheese 

In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently. Add rice, stir to combine.  Adjust heat to medium-high. Add 1/4 cup chicken stock and stir. Cook until stock is absorbed, stirring frequently. Continue adding stock and water, alternating, about 1/4 cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently. Test if the rice is cooked to the desired doneness, if not, continue adding a little bit of water/stock, cooking and stirring so the rice gets fully cooked. Add Parmesan cheese and stir to combine. Season with salt and pepper to taste.