Trim zucchini ends, quarter lengthwise, and cut into 1/4" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Peel and halve shallot. Cut halves into 1/4" dice.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add mushrooms and half the garlic salt (reserve remaining for other vegetables) to hot pan and stir occasionally until browned, 3-4 minutes.

Transfer mushrooms to a plate. Keep pan over medium-high heat.

Add 1 tsp. olive oil, peppers, and zucchini to hot pan. Stir occasionally until beginning to brown, 2-3 minutes.

Stir in remaining garlic salt and a pinch of pepper. Cover and cook until tender, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Place a medium pot over medium heat and add 2 tsp. olive oil. Add shallots to hot pot and stir occasionally until shallots soften, 3-4 minutes.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice, 3/4 cup water, vegetable base, 1/4 tsp. salt, and a pinch of pepper. Cover and bring to a simmer.

Once simmering, stir often until water is mostly absorbed, 2-4 minutes.

Remove from burner. Vigorously stir in 3/4 the cheese (reserve remaining for garnish) and butter.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Stir pesto, peppers, and zucchini into pot with risotto until combined.

Plate dish as pictured on front of card, topping risotto with mushrooms and remaining cheese. Bon appétit!