1 med. onion, minced
1 garlic clove, minced
1/4 c. extra virgin olive oil
3 med. zucchini (1 1/2 lb.), cut into 1/2" pieces
2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
1 1/2 c. drained plum tomatoes from a 35 oz. can, chopped
6 c. vegetable broth or chicken broth
1 c. Aborio rice (regular white can be used)
3 tbsp. finely chopped flat leaf parsley
3 tbsp. chopped fresh basil or 1 tbsp. dried
Freshly grated Parmesan cheese

In a large saucepan, cook the onion and garlic in the olive oil over moderately low heat, stirring, until softened but not browned, about 8 minutes. Add the zucchini and season with the salt, pepper and nutmeg. Increase the heat to moderate and cook, stirring, until the zucchini is barely tender, about 10 minutes. Add the tomatoes, broth, rice, parsley and basil, if using. Increase the heat to moderately high and bring the soup to a boil. Reduce the heat to moderately low and simmer until the rice is tender, about 20 minutes. Serve hot or at room temperature with the grated Parmesan cheese.