Shrimp, zucchini and leek risotto

This risotto is virtually fat free. Very comforting on cold winter days.

In a large pan heat the oil and add the zucchinis, leek and onion. Sautee gently over low heat for approximately 2 to 3 minutes.

Add the rice and stir continuously until the rice is completely coated in the oil mixture.

Now add the white wine and turn up the heat. Stir continuously until the alcohol evaporates.

Reduce the heat and slowly add the vegetable stock, one cupful at a time. After each addition stir the risotto gently until the stock is nearly evaporated.

Continue this process until most of the stock has been added and the rice is tender yet not too soft. Approximately 20 minutes. You may need to add additional stock if necessary.

During the last 5 minutes of cooking, add the shrimp and a cupful of stock. Keep stirring. Season with salt and pepper to taste. The rice should be creamy and al dente.

Remove from heat and let stand for about 2 minutes then add the parsley and stir through.

Serve immediately.