Lemon Risotto with Peas, Mushrooms, and Sautéed Zucchini

Lets just get right to the recipe. Because, it was Really good.

4 cups vegetable broth +  2 cups water
2 tablespoons olive oil
3 shallots, finely diced
2 cloves garlic, crushed or finely diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
1/4 cup balsamic vinegar + 1/4 cup vegetable broth OR 1/2 cup dry white wine
1/2 teaspoon salt
1 1/2 cups Arborio Rice
1 1/2 cups fresh or frozen peas
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup loosely packed chopped fresh parsley
1 medium-large zucchini- thinly sliced
2 4 oz cans sliced or whole button mushrooms
2 diced green onions for garnish
To Prepare-
Warm the vegetable broth in a saucepan on low.
While it is warming, pre heat a large soup pot over medium-high heat. Add 1 tspb. olive oil. Sautee the shallots for 5 minutes. Add garlic, thyme, rosemary, and black pepper and sauté for 2 more minutes. Add Balsamic vinegar mixture and salt and raise the heat to almost high so that the mixture boils and reduces for 2-3 minutes. Turn the heat back to medium-low.
Add the rice and stir for about 3 minutes. If the rice turns the color of the balsamic vinegar mixture, then you are in good shape.  After the 3 minutes are up add the broth a cup at a time, each time until the broth is mostly absorbed.  Keep stirring often or preferably constantly.
After adding the last cup of broth, add the peas and mushrooms and stir. Then remove the pot from the burner(I scooted mine back a burner), while you prepare the zucchini.
To prepare zucchini, heat 1 tspb olive oil in a large pan. Add the slices of Zucchini and cook, flipping or scooting them around occasionally (scooting is completely cooking terminology) until they are tender and browning.
While the zucchini is cooking, add the lemon juice, zest, and parsley to the risotto and stir. When your zucchini is about 5 minutes from being done, put the risotto back on a burner and heat on medium-low until warm and mix well.

To Serve-
Layer 4 slices of zucchini in the bottom of a bowl, and then add 4 serving spoonfuls of risotto on top. I got about 6 bowlfuls that way. Garnish with green onion.