Zucchini Risotto

• 1 1/2 cups arborio rice
• 1 zucchini diced
• 1/2 onion diced
• 1 clove garlic minced
• 10 stalks asparagus
• 1/2 cup white wine
• 4 1/4 cups vegetable broth
• 2/3 cup feta crumbled
• salt and ground black pepper
• olive oil

1. Preheat the oven to 220 Celsius.
2. Saute the onion, garlic, and half the zucchini in a little olive oil. Add the rice and cook for 1-2 minutes, stirring constantly.
3. Add the wine and cook until absorbed. Add the broth, little by little, stirring from time to time. Cook for a total of 30 minutes on low heat.
4. Saute the asparagus and the remaining zucchini in oil with a pinch of salt. Remove from heat after 3-5 minutes and place into the oven. Bake until golden brown.
5. Place the risotto into serving dishes and top with the roasted vegetables. Sprinkle with feta.

arborio rice, zucchini, onion, garlic, stalks asparagus, white wine, vegetable broth, feta crumbled, salt, olive oil

Taken from www.yummly.com/recipe/Zucchini-Risotto-631957 (may not work)