Zucchini Risotto

Ingredients

• 1 ounce butter
• 1 onion, chopped
• 2 garlic cloves, thinly sliced
• 1 ounce celery, chopped
• ¼ cup water
• 1 tablespoon vegetable oil
• 1 zucchini, chopped
• 1 red chili, thinly sliced
• 5.25 ounces of arborio rice
• 1 ½ cups of vegetable stock
• 4 basil leaves
• 2 ounces of mozzarella, sliced
• 0.5 ounce parmesan, shredded
• salt
• pepper
• 1 ounce goat cheese, crumbled
• chives