Serves: 6
Preparation time: 45 minutes

Ingredients:
2 tbsp Butter
2 cloves Garlic - fine chopped
1 1/2 cups Arborio Rice
1 med Zucchini - sliced
1/2 cup Sundried Tomato pieces
Parsley 
Salt
Parmesan
2 tbsp Olive Oil
3-4 cups Boiling Water

Heat butter in a pan and sauté the garlic. Add the rice and sauté to coat each grain with butter. Add boiling water in several stages, until the rice stops absorbing any more water and reaches a thick and creamy consistency.

Season the risotto with salt and add the zucchini, tomato and parsley.

Garnish with parmesan and serve immediately.