Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
To serve, place on large platter and garnish with basil leaves and cherry tomatoes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Contessa Clara Cavalli D'olivola, Italy