Mushroom and zucchini risotto

• 1 garlic cloves
• 1 cup risotto rice (arborio)
• 1/2 dozen mushrooms
• 1/2 zuchini
• 1 liter stock
• pinch salt and pepper

1. Melt butter and soften crushed and finely chopped garlic in pan on low heat
2. Add chopped mushrooms and zucchini and soften till gently brown
3. Add rice and stir constantly not alowing the rice to over toast but just to get coated with butter and other ingredients
4. Add stock so it just covers ingredients and season with salt and pepper
5. Bring to boil then lower heat and simmer for around 20 mins.
6. Make sure rice doesn't stick to pan or get too dry, if so add a Little water
7. if you find it dys up before the rice is cooked, just keep adding a drop of water as needed.
8. Once all stock is absorbed and rice is sticky and soft and swelled, take of heat, cover and leave to stand for 5 minutes.
9. Add another small knob of butter or top and serve as it melts in,
10. Can add grated or shaved parmesan on top

garlic, risotto rice, mushrooms, zuchini, liter, salt

Taken from cookpad.com/us/recipes/363162-mushroom-and-zucchini-risotto (may not work)