Zucchini Risotto

Ingredients

• 1 medium onion, chopped
• 2 mushrooms, chopped
• 1½ cup brown rice
• 7 cups vegetable or chicken stock
• ½ cup corn kernels
• 1 zucchini, grated or peeled
• ½ cup peas
• 1 cup chick peas
• 1 tsp oregano
• 1 teaspoon thyme
• 1 tbsp fresh basil
• Salt and pepper to taste

Method

1. Saute onions and mushrooms in olive oil, until softened
2. Add rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
3. Add wine, if desired
4. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente. Cook until rice is nearly
5. Add corn, then zucchini, then peas, then spices to the mix, until all is cooked
6. Serve hot, garnished with cheese and basil leaves