4 medium zucchini, yellow or green, diced

2 cloves garlic, finely chopped

3 tablespoons (45 ml) olive oil

2 cups (500 ml) Arborio rice

5 cups (1.25 litres) hot chicken broth

1/3 cup (75 ml) store-bought pesto

8 cups (2 litres) baby spinach, chopped

1 cup (250 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a large saucepan over high heat, brown the zucchini in 30 ml (2 tablespoons) of oil until al dente. Season with salt and pepper. Add the garlic and cook for 30 seconds. Set aside on a plate.

In the same saucepan, cook the rice in the remaining oil for about 1 minute. Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed between each addition.

After about 20 minutes, the rice should be al dente. Add the spinach and cook for about 2 minutes. Add the zucchini, pesto, cheese and stir until cheese has melted. Adjust the seasoning. Garnish with Parmesan cheese, if desired.

Serve as is or as a side dish to grilled sausages or fish.

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