Mushroom & Zucchini Risotto 1/4 Cup Butter 1 1/2 Cups Fresh Mushrooms 1 Zucchini -- sliced 1/2 Teaspoon Garlic -- minced 1 Small Onion -- chopped 1 Cup Converted Rice 1 Cup Marsala Wine 2 Cups Vegetable Broth Salt And Pepper -- to taste 1. Saute onion, garlic, mushrooms & zucchini in 2 tablespoons butter until crisp tender (5 minutes). Set aside. 2. In another 2 TBSP of butter, saute rice 1 minute. 3. Add wine, saute until wine is all absorbed (high heat). 4. Add broth, cook and stir until absorbed, then keep adding broth and letting rice absorb it for about 15 minutes until rice is done. 5. Add vegetable mixture and mix together, cook until heated through, season with salt and pepper and serve.