Portobello Mushroom Zucchini and Sage Risotto

Ingredients

• 1 c. Zucchini, skin on and small dice
• 1 Portobello Mushroom Cap, small dice
• ¼ c . Shallots, chopped
• 2 Cloves Garlic, minced
• 1 tbsp . Fresh Sage, chopped
• 1 tbsp . Extra Virgin Olive Oil
• 1 c . Arborio Rice
• ¼ c . Dry White Wine
• 4 c . Vegetable Broth
• 1 tbsp . Butter

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