Adapted from the Fresh Spinach & Leek Risotto recipe in The Magnolia Table by Joanna Gaines INGREDIENTS: One 32-ounce carton chicken or vegetable broth 5 tablespoons butter 8 ounces sliced mushrooms 1/2 medium onion, chopped 1 zucchini or yellow squash, cut in half lengthwise then sliced thin 1 garlic clove, crushed or finely chopped 1 cup short-grain risotto rice (e.g., Arborio) 1/2 cup dry white wine or chicken broth 1/2 cup grated Parmesan/Romano cheese, plus more for spr