Zucchini Risotto

Heat oil and sauté the shallots until soft. Add rice and sauté over medium heat until translucent. Add just enough hot broth to cover and stir on low boil until liquid is absorbed. Then add more broth. Repeat, stirring, about 20 minutes until rice is al dente. Stir in the zucchini and parsley and simmer 5 minutes more. Add the butter and 2 tablespoons Parmesan. Season with salt and pepper. Serve immediately garnished with zucchini slices and remaining Parmesan.