Mushroom, Zucchini And Pancetta Risotto

• 3 spring onions
• 1 zucchini
• 3 1/8 cups mushroom
• 2 rashers Pancetta, alt. fatty bacon
• 1 1/4 cups arborio rice
• 4 1/4 cups mushroom broth 1 Stock cube + water
• 1 teaspoon butter
• olive oil as much as needed
• 7/8 cup white wine
• 2 cloves garlic
• grated Parmesan to taste
• salt
• parsley optional, to taste

1. Slice Spring onion, mushrooms and zucchini into 0.5 cm thick piecesnut the pancette into small slicesnlice garlic cloves in half
2. Heat oil and place 1 halved clove of garlic in a frying pan on medium heat. nook mushrooms until soft and add parsley (optional). Remove from heat and keep it aside.
3. Heat oil and place 1 halved clove of garlic in a frying pan on medium heat. nook zucchini until soft and slightly translucent. Remove from heat and keep it aside.
4. Fry the pancetta until it becomes crispy, remove from heat and keep it aside.
5. In a large pot, heat oil and add spring onions on medium heat. Let the spring onions cook for roughly 2-3 minutes. Add rice and stir till all the liquid in the pot is soaked up by the rice.
6. Add white wine, stir the rice gently until all the wine is soaked up.
7. Add broth little by little whilst constantly stirring the rice, the rice will soak up the liquid. As the rice cooks it will double in size.
8. Once the rice is almost cooked add the mushrooms, zucchini and pancetta, continue to stir the rice.
9. Add broth until the rice is fully cooked and remove from heat.
10. Add butter and grated parmesan! Sprinkle with salt and peppernnjoy!

onions, zucchini, mushroom, rashers, arborio rice, mushroom broth, butter, olive oil, white wine, garlic, salt, parsley

Taken from www.yummly.com/recipe/Mushroom_-Zucchini-and-Pancetta-Risotto-1681162 (may not work)