One of our guests recently gave me a bunch of young zucchinis from her garden. (Thank you, Madonna!) After serving Zucchini Pancakes, Zucchini & Roasted Chicken Omelettes, and Zucchini Bread for breakfast over several different mornings, I decided that it was time for zucchini at a different meal. For lunch today,  I made Zucchini and Chickpea Risotto. It was a sunny and delicious dish for a gray, humid day.

Ingredients: Arborio Rice, Olive Oil, Minced Shallots, Vegetable Stock, Chickpeas, Zucchinis, Red Pepper Flakes, Dry White Wine, Butter, Lemon Juice, Grated Parmesan Cheese. For instructions on making risotto, see my earlier post Ah … Risotto. Have fun making your own risotto! Feel free to be creative!

One of my go-to wines for making risotto, and serving with it, is Pomelo Sauvignon Blanc, a crisp, citrusy white wine from California. Enjoy!