What you need:

2 tbsps butter
1 tbsps olive oil
1 tbsp mixed Italian spices
2 medium zucchini julienned
2 medium bell pepper julienned
1 red onion sliced thin
2 cups Arborio Rice
4 ½ cups chicken broth
2 cups cream
Black pepper
Freshly grated parmesan cheese

How to:

1. Heat butter and oil and add onions, peppers, zucchini and Italian spices
   
2. Cook until slightly tender, remove and set aside 
   
3. Meanwhile heat the broth and cream (together) in a saucepan just to boiling then turn down and keep warm 
   
4. Add rice to the pan and cook on medium for 5 minutes or until the rice edges ate translucent 
   
5. Add ½ cup broth & cream mixture to the rice and stir in until liquid is absorbed 
   
6. Turn the heat down to low medium and add another ½ cup and stir in until liquid is absorbed
   
7. Repeat, adding ½ a cup each time, letting the liquid absorb
   
8. Once you’ve finished the liquid, taste the rice and see if it is soft/creamy enough for you and if it isn’t, add some milk or more broth till it is 
   
9. Stir in the zucchini, peppers and onions
   
10. Sprinkle with black pepper and fresh cheese 
    
11. For extra oomph, serve with wedges of lemon (delicious blasphemy!)
    

ENJOY!