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1
In a skillet cook peppers in water and 2 tablespoons of butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes.
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2
Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl.
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3
Season puree with salt and pepper.
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4
In the cleaned skillet cook zucchini in 1 tablespoon remaining butter over moderate heat, stirring until crisp-tender, about 2 minutes, and season with salt and pepper.
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5
In a saucepan heat broth and keep at a bare simmer.
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6
In a heavy 2- to 3-quart saucepan cook shallot and garlic in remaining 2 tablespoons butter over moderately low heat until very soft but not browned, about 5 minutes.
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7
Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes.
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8
Add wine and cook, stirring constantly, until wine is absorbed.
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9
Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed.
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10
Continue adding broth, about 1/2 cup at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.
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11
Remove pan from heat and stir in pepper puree, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste.
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12
Sprinkle risotto with remaining 1 tablespoon parsley.
