Zucchini Risotto

Ingredients

• 4 cups chicken broth
• 2 shallots, minced
• 4 cloves garlic, minced
• 3 medium zucchini, grated
• 2 cups arborio rice
• 1 cup grated Parmesan cheese
• 4 tablespoons butter
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• Extra grated Parmesan

Steps

1. Preheat oven to 350 degrees F with a rack in the middle.
2. In a large oven-proof pot or Dutch oven, bring the broth to a boil over high heat.
3. Once boiling, turn off heat and stir in rice, zucchini, shallots, and garlic.
4. Cover pot and bake for 40 minutes.
5. Remove from oven and stir in the Parmesan, butter, lemon zest, and lemon juice.
6. Season with black pepper to taste. Adjust consistency with more broth or water if too thick.
7. Serve topped with extra Parmesan.