INGREDIENTS
3/4 cup
Basil
1/2 pint
Cherry tomatoes
1
Garlic clove
3/4 cup
Parsley, leaves
1
Yellow onion
2
Zucchini, medium small
2 qt
Vegetable stock
1 1/2 cups
Arborio rice
1
Salt and freshly ground pepper
1/4 cup
Olive oil, Extra Virgin
1
Parmigiano reggiano
1/2 cup
White wine