1) Into a large pan on medium, melt the butter along with the olive oil. Add the onion and zucchini, and cook until translucent. Next add the rice, and stir thoroughly until grains are coated and start to turn light golden. Ladle in a cup or 2 of stock, and stir until absorbed by the rice. Do the same for the cup of wine. Continue to add the stock a cup at a time until the rice is al dente. Dump in the cauliflower, broccoli, carrots, and bell pepper, and continue to stir and add stock until rice is creamy and veggies are soft. Add the lemon juice and zest, and season with salt and pepper. Add the raw spinach and 1 ½ cups of the cheese to the rice, stir in until spinach is wilted and cheese has melted, and serve. Garnish with more parmesan and some fresh herbs and a squeeze of lemon.
2) HINT: You can form leftover risotto into balls the size of a golf ball, roll in seasoned bread crumbs, and freeze. These “arancini” make a great side dish or appetizer when baked at 375 for 10-15 minutes. Serve with your favorite marinara for an extra punch of nutrition!