Tonight’s dinner was risotto which was made with all green veggies.

Ingredients:

• ~1c leeks chopped finely
• 1.5 large zucchini squash, julienned
• 1/2 stick of rosemary, removed from stem
• 1c. Arborrio rice
• 1/2c white wine (or vermouth)
• 4c. chicken stock
• 2-3c. spinach chopped
• 1/2c frozen peas
• ~1c shredded chicken (Costco Rotisserie)
• 2T shredded Parmesan

1. Put chicken stock in sauce pot over medium heat. Saute leeks and zucchini in seperate sauce pan. Once they have softened, add rosemary and rice and stir until coated.
2. Add wine and stir until absorbed. Add chicken stock in 1/2c. quantities, stirring each time until fully absorbed by rice.
3. After adding the next to last amount of chicken stock, stir in spinach & chicken. Add peas to remaining stock in pot to warm. After adding final amount of stock to pot, add cheese. Stir until all is absorbed then serve.

Enjoy!