Risotto with Red Pepper and Zucchini

Serves 4
Ingredients:
4 ½ cups of vegetable broth (preferably low-sodium)
4 tsp olive oil
1 cup Arborio rice
2 onions, chopped
1 garlic clove, minced
4 small zucchini, diced
1 red bell pepper, seeded and diced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
4 tsp Parmesan cheese, grated
Freshly ground pepper
Instructions:
Bring the vegetable broth to a boil, reduce the heat and keep simmering. [...]