Herb Risotto

Ingredients:

1 teaspoon oil
1 leek, finely chopped
2 cloves garlic, minced
1/2 zucchini, finely chopped (optional)
1 cup arborio rice
2 cups vegetable stock
1 bay leaf
salt and black pepper, to taste
2 cups herbs (dill, parsley, chives, tarragon, basil, and chervil), chopped
zest and juice of 1/2 lemon
2 tablespoons vegan parmesan

Cook the leek, garlic, and zucchini in the oil until tender. Add the rice, stock, and bay leaf and season with salt and pepper. When rice is tender, add the herbs, lemon juice, and lemon zest. Sprinkle with the parmesan before serving.