Mushroom Zucchini Risotto

We got a nice big zucchini from our CSA at Center Pond Farm and I couldn't wait to cook it up. But there were so many options! Of course, my default is always risotto. This zucchini was big enough that I didn't have to use it all for one meal, so risotto has been made with two-thirds of the zucchini intact and waiting for another meal. This risotto was the first time my youngest son exclaimed that he now LOVED risotto, and that he would eat anything with mushrooms in it. I call that a success!

Mushroom Zucchini Risotto
(serves 4)

2 Portabella mushrooms, sliced thinly
2 T butter
1 medium onion, chopped (about 1/2 C)
4 cloves garlic, chopped (about 2 T)
1 T olive oil
1 C arborio rice
1 C white wine/or stock (I had 1 C left-over chicken stock)
6 C stock, kept warm
1 C zucchini, shredded
2 T fresh sage, minced
2 T fresh parsley, minced
2 T butter
1/4 C parmesan cheese
salt & pepper, to taste

In a large skillet heat butter and add mushrooms, cooking until soft. Remove mushrooms from pan & set aside. Add olive oil, onions and garlic and saute for 3 minutes. Add in arborio rice and mushrooms and stir to coat rice thoroughly. Saute for 2 minutes, then add in 1 C of wine or stock and start stirring. Continuing adding in 1 C of until al dente. With last cup of stock, add in zucchini, sage and parsley. Once that last cup has been absorbed and the rice is creamy and cooked, add in butter, cheese, and salt and pepper to taste. Mix thoroughly and serve immediately with crusty bread, and salad.