Zucchini Risotto with Chaumes

1 Tbsp butter
1 shallot
2/3 cup risotto rice
1/2 cup white wine
1/2 quart vegetable bouillon
1 cup zucchini
2/3 cup Chaumes
2 Tbsp mixed herbs (e.g. parsley, thyme)
salt
pepper



Melt butter in pan.
Chop shallot and saute.
Add risotto rice and saute until rice has a clear look.
Add white wine and continue to stir until all wine has evaporated.
While continuously stirring add vegetable bouillon. Little at a time, just enough so the rice is always lightly covered with liquids. Continue the cooking process (for about 20 minutes) until the rice is creamy and al dente.
Cut zucchini lengthwise in halves and then in haves again (in quarters) and slice thinly. Mix zucchini and cubed Chaumes with rice.
Season with mixed herbs, salt and pepper and serve immediately.