• 2 cooking onions, finely chopped
• 1 clove garlic, minced
• 2 cups seeded and chopped fresh peppers
• 4 Tbspns extra virgin olive oil
• 1 Tbspn butter
• 1 ¼ cup short-grain (Arborio) rice
• 2 ¾ cups chicken stock
• 2 medium fresh zucchini, diced
• sea salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/3 cup fresh flat leaf Italian parsley, chopped
• 1 to 2 leaves basil, finely chopped

In medium saucepan, cook onion, garlic and fresh peppers in olive oil over medium-high heat, until softened, 3 to 5 minutes. Add butter and mix well. Add rice and mix well to coat. Add chicken stock, zucchini, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until most of the liquid is absorbed and mixture is creamy. Stir in Parmesan, parsley and basil. Serve immediately sprinkled with additional Parmesan cheese, if desired. Makes 4 servings.