3 yellow bell peppers, diced
1 tablespoon water
5 tablespoons unsalted butter
1 cup finely diced zucchini
4 cups chicken broth
1 cup minced shallots
1 cup Italian Arborio rice
1/3 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons minced flat-leaf parsley

In a skillet, cook peppers in water and 2 Tbsp. butter, covered partially, over moderate heat, stirring occasionally, until very soft, about 20 minutes. Puree peppers in a food processor or blender and strain through a coarse sieve into a small bowl. Season puree with salt and pepper.

In the cleaned skillet cook zucchini in 1 Tbsp. remaining butter over moderate heat, stirring, until crisp-tender, about 2 minutes, and season with salt and pepper.

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

In a heavy 2-3 quart saucepan cook shallot and garlic in remaining 2 Tbsp. 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 c. simmering broth and cook, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 c. at a time, and cook, stirring constantly. Let each addition be absorbed before adding the next, until rice is al dente, about 20 minutes.

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