White risotto with shrimp and zucchini

Boil the rice in salted water and strain. Clean, wash and cut zucchini into small pieces. In a deep pot fry briefly garlic and zucchini. Add the shrimp and white wine. Stew until the liquid is evaporated, but remain slightly on the bottom. At this point add the cooked rice, stir well and remove from the fire. Serve with grated Parmesan cheese and pour a couple of tablespoons of olive oil.