(1.) Preheat the oven to 400 degrees F (204 degrees C) and line a large baking sheet with foil. Halve the zucchini lengthwise and arrange cut side up on the baking sheet. Season with salt and pepper and arrange garlic slices and basil leaves over zucchini. Drizzle with olive oil and squeeze lemon juice over them. (2.) Place in the oven to bake for 30-40 minutes or until tender.

(3. & 4.) Let them cool slightly and then roughly chop into pieces

((5.) Bring chicken stock to a simmer in a medium sauce pan. Heat another large sauce pan over medium heat and add 1 tablespoon of olive oil. When hot, stir in the rice and cook for 1 minute, stirring constantly. Pour in the wine and let it simmer for 2-3 minutes or until rice absorbs all of it.

(6.) Add chicken stock a ladleful at a time, stirring frequently. Let the rice absorb most of the stock before adding another ladleful.

(7.) While the risotto is cooking, heat a large skillet over high heat and add 2 tablespoons of olive oil. When hot, add mushrooms and toss for 3-4 minutes or until golden brown. You want most of the moisture to be cooked off.

(8.) When risotto is al dente and the mushrooms are finished cooking, add zucchini and mushrooms to risotto. Stir until mixed.

Add a bit more chicken stock or water if risotto seems dry. Season with salt and pepper. Divide between plates and serve right away