Ingredients

Serves 4

　　3 yellow bell peppers, chopped

　　1 tablespoon water

　　5 tablespoons unsalted butter

　　1 cup finely diced zucchini

　　4 cups low-salt chicken broth

　　6 shallots, minced (about 1 cup)

　　1 garlic clove, minced

　　1 cup Arborio rice*

　　1/3 cup dry white wine

　　1 cup freshly grated Parmesan cheese

　　2 tablespoons minced flat-leafed parsley leaves

　　*available at specialty foods shops and some supermarkets

　　

Step 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. Purée peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season purée with salt and pepper.

　　

Step 2

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.

　　

Step 3

In a saucepan heat broth and keep at a bare simmer.

　　

Step 4

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. Stir in rice and cook over moderate heat, stirring constantly, until edges become translucent, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed. Add about 1/2 cup simmering broth and cook, stirring constantly, until broth is absorbed. 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.

　　

Step 5

Remove pan from heat and stir in pepper purée, zucchini, Parmesan, 1 tablespoon of parsley, and salt and pepper to taste. Sprinkle risotto with remaining 1 tablespoon parsley.