Parmesan Veggie Risotto

Sauté diced onion in olive oil in a saucepan over medium heat until onion is tender (about 4 minutes). Add rice and cook for 2 more minutes.

Add 1 cup of vegetable stock and stir constantly until stock is absorbed. Then add another cup and keep stirring occasionally.

Meanwhile, dice zucchini and mushrooms and set aside.

Continue adding stock until 5 cups has been absorbed by the rice. At no point should the rice be dry enough that it sticks to the bottom of the pan. Make sure to stir consistently and add stock as needed.

Once you’ve used 5 cups of the stock, add zucchini and mushrooms to risotto and stir until combined and the veggies have softened. Pour in parmesan cheese and stir until melted. Add the last cup of vegetable stock and let it absorb. Test the rice, if it is still crunchy, continue adding and letting the rice absorb 1 cup of water at a time until fully cooked.