This creamy and flavorful risotto is a great way to use up your excess zucchini and mushrooms. Simply chop the vegetables in a food processor, then sauté with some onions and garlic until tender. Add some Arborio rice and white wine, then slowly add chicken or vegetable broth until the rice is cooked and the mixture is creamy. Serve with a sprinkle of Parmesan cheese for a comforting and satisfying meal.
