10 oz. shrimp 3/4 cup arborio rice 1/4 cup shredded Parmesan cheese 4 cups chicken stock 1 onion, finely diced 2 cloves garlic, minced 1 zucchini 1/4 oz. fresh thyme 1 lemon 2 T. butter 1 T. olive oil

Preheat oven to 400. In small pot, bring chicken stock to a simmer over low heat. Cut the zucchini into 1/2 inch cubes. Zest and halve the lemon. Toss the zucchini on a baking sheet with salt, pepper and olive oil. Place in oven for 20 minutes. Heat 1 T. butter in a large pan over medium heat. Add onion and garlic and cook for 5-6 minutes, tossing. Season with salt and pepper. Add rice to the pan and cook, tossing, for 1-2 minutes until translucent. Add the entire bunch of thyme to the pan. Begin adding the chicken stock to the pan 1/4 cup at a time, stirring after each addition until the stock is absorbed. Continue adding 1/4 a cup and stirring until absorbed until all stock is added. This should take about 20 minutes and the rice should be al dente at this point. The sauce should be fairly thick. Pick out and discard the thyme stems. If the rice is not yet al dente, give it another 5 minutes. Once the rice is al dente, stir in the shrimp, Parmesan and 1 T. butter. Stir for 1-2 minutes, until the shrimp are opaque. Stir in 1/2 teaspoon lemon zest and squeeze half a lemon in. Taste and season with salt and pepper if needed. Serve risotto topped with a mound of roasted zucchini.