Broccoli and Zucchini Risotto

Ingredients
1L vegetable stock
1 large zucchini
1 small brown onion
1 bunch broccolini or half a head
1 cup arborio rice
1 1/2 tablespoons olive oil
3 tablespoons salted butter
1 glass good white wine
Romano or parmesan cheese
250g guancale, sliced into strips

Method
Bring the stock to a boil in a pot, turn off the heat and add the broccolini so it starts to cook.
Slice the zucchini into rounds and fry in a pan with 1 tablespoon of the butter until golden on each side. Place aside.
Dice the onion and add to a large pan with the olive oil. Cook until the onion starts to become transparent.
Add the rice and fry off for 3-4 minutes. Add the wine and cook down on a medium heat until the rice has absorbed most of the wine. Add 1 third of the zucchinis to the rice and mix.
Add a ladle of stock to the rice, stir and allow the rice to absorb the liquid. Repeat this until the rice is cooked all the way through – it is 100% perfect if the broccoli gets added to the rice while you scoop out the stock!
While the risotto cooks, add your guancale to a pan and cook on medium heat until crispy. Remove from pan keeping the fat/oil that has cooked out from the meat.
Once the rice is cooked, add the remaining zucchini, butter and fat from the guancale to the rice. Turn the heat off and mix through. Add romano to taste and serve with the crunchy guancale to serve.