Peel and finely dice the shallot.

Peel and finely chop / press the garlic.

Wash the zucchini, cut off the ends, and dice into very small cubes (approx. 0.3 cm).

Grate the Parmesan.

Heat the vegetable broth (or chicken broth) and keep it warm over low heat. This is important so the risotto doesn't cool down too much when you deglaze it.

Chill half of the butter as butter cubes in the fridge.

Take a large pot or a deep pan

Melt half of the butter over medium heat

Sauté the shallot for about 3-5 minutes until translucent, but don't let it brown.

Add the risotto rice and toast for about 2 minutes, stirring constantly, until the rice grains are completely coated with butter.

Add the garlic.

Increase the temperature for 1-2 minutes.

Deglaze with the dry white wine and reduce the temperature back to medium heat

Continue stirring until the wine has completely evaporated.

Whenever the rice starts to stick to the bottom, add a ladle of broth.

When about half of the broth is used up, add the zucchini.

When the rice has reached al dente (slight bite), remove the pan from the heat.

Immediately stir in the Parmesan and the remaining butter cubes.

Season with salt and pepper.

Roughly chop the fresh basil leaves and stir them into the risotto.

Let the risotto rest, covered, for 2-3 minutes so it can set.

Serve the creamy basil zucchini risotto immediately. Garnish as desired with a few extra basil leaves or some freshly grated Parmesan. Enjoy your meal!