5 tablespoons extra-virgin olive oil, plus more for drizzling
5 small zucchini, cubed
2 tablespoons butter
3 shallots, finely chopped
8 ounces acquello rice
1 1/4 cups dry white wine
4 cups vegetable broth, heated
12 ounces fresh shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 handful fresh parsley leaves, finely chopped
Freshly grated Parmigiano-Reggiano, optional
Wine suggestion for this recipe: Pinot Grigio
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