Zucchini, Basil-Leek Risotto Recipe

Ingredients

• 2 shallots, chopped
• 2 tbsp avocado oil
• 1 large zucchini, sliced
• 2 leeks, sliced
• 1 cup fresh basil
• Salt, to taste
• 1 tsp ground black pepper
• 2 1/2 cups vegetable broth
• ¾ cup heavy cream (or additional vegetable broth for a lighter option)
• 1 cup Arborio rice
• ¼ cup white wine
• 2 shallots, finely chopped
• Approximately 3 cups zucchini basil-leek broth
• 3 tbsp unsalted butter
• ¼ cup grated Parmesan cheese, plus extra for garnish
• Fine sea salt, to taste
• 1 tsp ground black pepper (optional)
• 2 tbsp fresh basil, for garnish
• 4 tbsp ricotta cheese, for each dish