1: Finely chop the onion and sauté in olive oil until translucent.
2: Add the rice and toast for a couple of minutes.
3: Pour in the white wine and let it evaporate.
4: Gradually add the vegetable broth, stirring frequently.
5: When the rice is almost cooked, add the diced zucchini.
6: Stir in the butter and Parmesan cheese until creamy.
7: Serve hot and enjoy your tasty risotto.
