Roasted Zucchini & Mushroom Rissotto

 

1 cup of Rissotto rice (Arborio Rice)
2 1/2 cups of chicken or vegetable stock
1/2 cup of dry white wine
2 large Zucchinis sliced vertically
3-4 Cloves of Garlic
3 Tablespoons of Olive Oil
1 Tablespoon of fresh basil (leaves only then sliced)
1 1/2 of Sliced Mushroom
Squeeze of lemon juice
2-3 tablespoons of finely grated Parmesan

1. Heat the oven to 400°F and line a large baking sheet with foil. Halve the zucchini lengthwise and score the flesh in a crisscross pattern. Arrange cut side up on the sheet. season lightly and sprinkle over the garlic slices and basil leaves. Drizzle with olive oil and squeeze over a little lemon juice. Bake for 30 to 40 minutes until the zucchini are soft. Let them cool slightly, then roughly chop the flesh.
2. For the risotto, bring the stock to a simmer in a pan. Heat another medium pan and add 1 tbsp olive oil. stir in the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Now add the stock, a ladleful at a time, stirring frequently. Let the rice absorb most of the stock in the pan before adding another ladleful.
3. When the rice is al dente, stir in the chopped zucchini and turn off the heat. Let the risotto stand for a few minutes.
4. Divide the risotto among warm plates and sprinkle over the remaining Parmesan.