Lemony Crab Risotto
Rinse the zucchini, trim the ends and dice finely. Peel the onion and garlic, and chop the onion.
Heat olive oil in a pan and saute the rice and onion until soft. Press the garlic and add to the rice. Add the zucchini and saute briefly. Pour in the white wine and vegetable stock, and cook for about 20 minutes, stirring occasionally.
Add the crabmeat and mussels to the risotto. Season with salt and pepper. Rinse the parsley, shake dry, pluck the leaves and chop coarsely. Rinse the lemon and grate the zest. Mix the parsley and lemon zest into the risotto. Serve the risotto in bowls.