Risotto With Zucchini

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   Heat the olive oil in a wide, heavy pan over medium heat. Saute the garlic cloves,the onions and the shallots until soft. Then add the zucchinis, saute until water has evaporated. Add the rice and stir until well coated with the oil. . Add the wine and cook , stirring constantly, until alcohol has reduced. Gradually add the broth, keep on stirring until the broth is absorbed by the rice, add more broth as previous additions are absorbed, always stirring.When the rice is almost done after twelve minutes, add just a pinch of salt ( as broth and parmesan cheese are salty) and pepper. Add the butter so the mixture becomes shiny and creamy. Stir 1/2 cup of parmesan cheese. Transfer risotto to a serving bowl.Chop the softened sun dried tomatoes and sprinkle over the risotto. Pass cheese at table

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