Risotto con piccole zucchine

1 c. arborio (risotto) rice
2 garlic cloves
6 cippoline onions
6-8 baby zucchine
1 tbsp. butter
4 leaves fresh sage
olive oil
salt
2-3 c. chicken broth
1 c. white cooking wine
fresh parmesan cheese

Chop onions and garlic and sauté with butter and sage. Slice the baby zucchine into thin round pieces and add to sauté. Cook 4-5 minutes over medium heat.

Add rice and cover with olive oil. Gradually introduce chicken broth and white wine, adding more as the liquid cooks off. Add grated parmesan cheese. Cook, adding liquids and cheese until rice is soft and thick. Serve with garnish of fresh sage and grated parmesan.