2 1/2 cups of shredded zucchini, about 1 large or 2 small
1 ½ cup of sharp cheddar cheese, shredded
In a medium saucepan, heat the stock so that its just warmed through and at a VERY minimal simmer. Keep on the heat until needed.
In a large pot over medium low, heat the butter until just melted and then add in the onion and cook until it is just translucent which is about 8 minutes. Add in the garlic and cook for 1 additional minute.
Add in the risotto rice, salt, and pepper and let cook for a few minutes, stirring frequently to let the rice get to the point that it’s almost frying and the rice becomes a bit translucent. (this might seem strange but go with it…it gives the rice a nice bite)
Add in JUST ONE ladle full of the stock and a pinch of salt. Stir to combine and let simmer until most of the liquid has been absorbed.
Repeat this until all of the stock has been added being careful to not add more stock until the previous ladle-full has been almost completely absorbed. At the same time that you add the last bit of stock, stir in the shredded zucchini and stir to combine.
You can cook the risotto so that most/ all of the liquid has been absorbed OR you can stop cooking the risotto so that there’s a decent amount of liquid remaining. I cook most of the liquid out of mine.
Once off of the heat, stir in the cheese until it’s fully incorporated.