Summertime Risotto | RICARDO

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