Risotto with Tuna

Peel onion peel and finely chop. Heat half of butter in a saucepan, melt butter and sauté onion. Add rice and cook until rice is translucent. Add wine and cook, stirring, until all wine is absorbed. Gradually add hot broth and continue cooking, uncovered, stirring frequently, for 10 minutes. Rinse zucchini, dry, trim both ends, cut into slices. Heat olive oil in a pan and sauté zucchini for about 5 minutes. Add grated parmesan to rice and cook for 5 more minutes, stirring frequently. Drain tuna and shred into coarse pieces. If needed, add more broth to risotto. Add remaining butter, tuna and sauteed zucchini, mix well, season with salt and pepper. Add chopped parsley.