Saffron Risotto

Wash and dry all produce. In a medium pot, combine 4 cups water, broth concentrates and saffron. Bring to a gentle simmer over medium-low heat. Slice the zucchini into 1/2-inch rounds. Zest, then cut the lemon into wedges. Finely chop the shallot. Mince or grate the garlic. Roughly chop the parsley.

Heat a large pan over medium heat. Add the butter and shallot. Cook, stirring occasionally, until the shallot softens, 3-4 min.

Add the rice and garlic to the pan. Stir for 1 min. Add 1 cup broth. Cook, stirring until all the broth has been absorbed by the rice. Continue adding 1 cup broth at a time, stirring constantly, until the rice is tender and the risotto looks like the texture of rice pudding, 25-28 min.

Meanwhile, toss the fennel and zucchini on a baking sheet with a drizzle of oil. Broil in the centre of the oven, turning the veggies over halfway through cooking, until golden-brown, 6-7 min.

If the rice has thickened up, stir in 1/2 cup water to return its texture to a rice pudding consistency. Stir the veggies, lemon zest and Parmesan into the risotto. Season with salt and pepper.