Wash and dry the zucchini. Trim the ends, cut in half lengthwise, then slice.

Pour the olive oil into a saucepan. Add the onion and sauté lightly for 3 minutes. Add the zucchini and mix well. Remove a portion of the zucchini and set aside.

Add the rice and toast it. Pour in the white wine and let it evaporate. Season with salt and pepper. Add the vegetable broth to cover the rice. Cover with a lid and cook on high heat for 3 minutes, then reduce to low and cook for another 4 minutes.

Blend the reserved zucchini with a little broth to make a cream. Add this to the risotto, cover, and continue cooking for another 5 minutes.

Add the cream cheese, Parmesan, and butter.

Stir everything together, cover, turn off the heat, let it rest for a few seconds, then serve.