Let's start with the preparation of zucchini. Preheat the oven to 200 degrees and cover a baking sheet with foil (which is better) or baking paper. Cut the zucchini lengthwise into two parts (if You are large and thick, cut them in 3-4 pieces), slice the flesh diagonally in a criss-cross pattern and place on the baking sheet. Sprinkle with a little salt and pepper, arrange on top cut into thin slices, garlic and Basil leaves, drizzle with olive oil and lemon juice, cracked pepper. Bake in the oven for 30-40 minutes until the zucchini softens, after that let cool and chop in large cubes.

To cook risotto in addition to rice we need olive oil, wine and broth I used chicken broth recipe Gordon Ramsay, which can be found here - http://www.povarenok .ru/recipes/show/788 68/.

So let's start to cook risotto. Take two pot, one will bring to low simmer our broth. In the second saucepan, warm up 1 tbsp olive oil for 1 minutes, fry in it the rice, pour over the wine.

Slightly cook the rice until the wine is almost gone, in fact, continuing to stir, will be to pour the ladle of broth, wait until it is absorbed, and add new ones. Thus we bring the rice until cooked "al dente" (about 20 minutes). Add to risotto zucchini and leave for a few minutes.

Prepare the mushrooms (I used chanterelles). Then wash them, if necessary, cut into medium pieces. In frying pan, heat 1-2 tbsp olive oil, put mushrooms, salt and fry on high heat for 3-4 minutes, until the mushrooms are browned and the water emitted from them do not boil.

Add the mushrooms to the risotto, put almost all of the Parmesan, stir, try and add salt to taste and pepper.