Wash and trim the vegetables. Cut them in half and place in a pot with cold water to make a vegetable broth.

Once the vegetable broth is ready, heat olive oil in a skillet and add the finely chopped garlic. Sauté until golden, then add the clams. Season with salt and black pepper, and cook for about 10 minutes.

Meanwhile, in another skillet, heat olive oil and add the finely chopped onion. Sauté until soft, then add the zucchini cut into small cubes. Season with salt and black pepper, and cook for about 10 minutes.

After this time, add the zucchini to the skillet with the clams and mix well.

In the same skillet used for the zucchini, add the rice and toast it for a few minutes.

Pour in the white wine, let it evaporate, then add a ladle of vegetable broth and begin cooking the rice.

Halfway through cooking the rice, add the zucchini and clams to the rice. Gradually add more vegetable broth as needed and continue cooking.

One minute before the risotto is done, add a little more vegetable broth, the butter, and the chopped pistachios. Stir to combine.

Let the risotto rest for a few minutes.

Plate and serve topped with more chopped pistachios.