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Zucchini Ribbon Risotto
- 2 tbsp olive oil
- 2 shallots, diced (or 1 medium onion)
- 4 cloves garlic, minced
- 1 cup Arborio Rice
- 1/2 cup dry White Wine
- 2 1/2 cups Chicken Stock
- 1/2 cup Parmesan Cheese
- 1/3 cup Marscapone Cheese
- 2 medium Zucchini, cut into ribbons with a peeler
- 2 tbsp Basil (for garnish)
- salt and white pepper to taste
Directions:View on What's Gaby Cooking
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