Summertime Risotto
In a large saucepan over high heat, brown the zucchini in 30 ml (2 tablespoons) of oil until al dente. Season with salt and pepper. Add the garlic and cook for 30 seconds. Set aside on a plate. In th
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Ingredients
- 4 medium zucchini, yellow or green, diced
- 2 cloves garlic, finely chopped
- 3 tablespoons (45 ml) olive oil
- 2 cups (500 ml) Arborio rice
- 5 cups (1.25 litres) hot chicken broth
- 1/3 cup (75 ml) store-bought pesto
- 8 cups (2 litres) baby spinach, chopped
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- Salt
- pepper
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