What is a good vegetarian risotto recipe?

- 2 cups Arborio rice

- 6 cups vegetable broth

- 1/2 cup white wine

- 1/2 cup chopped onion

- 2 cloves garlic, minced

- 1 cup chopped mushrooms

- 1 cup chopped zucchini

- 1/2 cup chopped sun-dried tomatoes

- 1/2 cup grated Parmesan cheese

- 2 tablespoons olive oil

- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic and cook for 1 minute more.

4. Add the mushrooms and zucchini and cook until softened, about 5 minutes.

5. Add the rice and stir to coat in the oil.

6. Add the white wine and cook until absorbed, about 1 minute.

7. Add 2 cups of the vegetable broth and bring to a simmer.

8. Cook the risotto, stirring occasionally, until the rice is tender and has absorbed the broth, about 20 minutes.

9. Add the remaining broth and continue cooking until the rice is tender and has absorbed the broth, about 10 minutes more.

10. Stir in the Parmesan cheese and sun-dried tomatoes and cook for 1 minute more.

11. Season with salt and pepper to taste.

12. Serve immediately.