Mushroom and zucchini risotto with stew stock

Heat the broth in a pot and add 1 glass of water. We also put a large frying pan with the oil over medium heat.

Cut the garlic and onion and add them to the pan when the oil is hot.

Once the onion and garlic are ready, add the rice and mix.

Once it is mixed, add the small glass of wine and mix again.

Then add the hot broth to cover the rice and cover the pan. As the broth is consumed, add more and mix.

Once we add the broth again, we add the rest of the ingredients. We start with the zucchini, then the mushrooms and finally the diced ham.

When we have no more broth, turn the heat to the minimum, add the Parmesan cheese and mix to melt with the hot food.

Optional: I like to add Emmental cheese and mix to make it creamier.

Once all the cheese is melted, turn off the heat, let it rest and the risotto is ready.