4 cups homemade vegetable broth
2 red peppers
1 tablespoon olive oil
¼ cup unsalted butter
6 shallots, finely chopped
1 ½ cups arborio
2 garlic cloves, crushed
1/3 cup white wine
1 cup grated parmesan cheese
fresh flat leaf parsley, coarsely chopped
sea salt, ground black pepper to serve
Roast the peppers and the zucchini, until blistered and charred. Scrape off the skin from peppers and cut the in half and remove the seeds. Cut the peppers and the zucchini into squares. Set aside.
Pour the broth in a saucepan and heat until almost boiling, then reduce the heat until barley simmering to keep it hot.
Heat the butter and oil in a heavy bottomed saucepan over medium heat. Add shallots and cook for 5 minutes, until softened. Add the garlic.
Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 3 minutes. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot broth and simmer, stirring until it has been absorbed. Continue to add the broth at intervals and cook as before, until the liquid has been absorbed and the rice is tender but still firm, about 20 minutes. Reserve the last ladle of broth.
Add the reserved broth, roasted peppers, roasted zucchini, parmesan cheese, parsley, salt and pepper. Mix well, remove from the heat, cover and let rest for 3 minutes.