Ingredients 200 g of arborio rice
600 ml of vegetable stock (more or less)
150 ml of white wine (optional)
1 clove of garlic
2 small zucchini, sliced
30 g of peas
Parmesan rind if you have in the fridge
Salt and pepper
1 tablespoon of olive oil
Prepare all your ingredients and arrange them around the stove to grab them immediately when you need them.
Into a medium pot add the olive oil and saute the shallots for 5 minutes until they become translucent.
Add the chopped garlic and the sliced zucchini. Saute for 5 more minutes to soften them up. Before you add the stock, pour in the rice and cook for 2 minutes. If you do this step and fry the rice a little bit, it will give to the actual meal a nutty flavor, so make sure you do this if you like that flavor.
Add 150 ml of white wine and stir to release any goodness from the bottom of the pot and for the alcohol to evaporate. Pour in half of the stock and stir.
Leave the pot on medium heat and stir every now and then, every 2-3 minutes. Add stock gradually until the risotto is cooked. Before you turn off the heat, in the last 10 minutes, add the peas and Parmesan rind if you have it lying around in the fridge.
I always keep the Parmesan rind for risotto. Be sure you don't throw it away because it adds a lot of flavor to the dish.
Stir again until the rice has sucked up the liquid, but be sure not to overcook the risotto or it could be dry.
Sprinkle more Parmesan, and serve the dish immediately.