Zucchini Risotto

Ingredients

• 4 cups chicken stock
• 2 shallots, minced
• 4 garlic cloves, minced
• 3 medium zucchini, grated
• 2 cups arborio rice
• 1 cup grated Parmesan cheese
• 4 tablespoons butter
• 1 large lemon, halved
• Freshly ground black pepper, to taste
• 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 stock 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 Parmesan, butter, lemon zest and juice from half the lemon.
6. Season with black pepper. Adjust consistency with more stock or water if too thick.
7. Serve topped with extra Parmesan.