In a medium sauce pan heat up the broth and keep it at simmer.

In a large skillet or heavy saucepan, combine 3 TBSP of butter and the olive oil and heat over medium-high heat. Add the zucchini and sauté, stirring until beginning to brown, about 10 minutes. Season with salt and pepper, transfer the zucchini to a bowl and reserve.

Return the saucepan to the heat, add the remaining butter and heat over medium heat. Add the onion, parsley sprig and basil, and sauté, stirring often, until the onion is soft, about 7 minutes.

Reduce the heat to medium, stir in the rice and saute, stirring, until the rice starts to stick to the pan. Immediately add a 4-ounce ladleful of the stock at a time.

Cook, stirring until the stock is absorbed. Continue adding stock in this fashion and cooking until the rice is al dente, about 20 minutes.

Remove from the heat, stir in the zucchini, remaining parsley and parmesan cheese.

Serve immediately. Enjoy it!