For the zucchini risotto with basil, first halve the zucchini lengthwise and cut into slices. Remove the skin from the shallots and garlic and chop finely. Cut the carrot into slices. Clean and chop mushrooms. Defrost the beans and squeeze them out of the pods.
Sauté garlic, shallots, mushrooms and carrots in hot oil. Add rice and sauté briefly, turning. Gradually deglaze with vegetable stock and mushroom stock so that the rice is always covered with liquid.
Cook rice at low temperature for half an hour, stirring occasionally. Add zucchini and bean seeds after about 15 minutes of cooking.
Stir butter into the rice. Slice half of the Parmesan into fine slices, finely grate the rest and fold into the risotto. Season the risotto with salt and freshly ground pepper to taste. Pluck basil leaves from stems. Sprinkle basil and Parmesan shavings over zucchini risotto and serve on the spot.