Wash the zucchini and trim the ends, then slice it into rounds and set aside temporarily.

Finely chop half of the onion and place it in a medium-sized pan, add 2 tablespoons of extra virgin olive oil and sauté gently.

At this point, add the zucchini and sauté for a few minutes, then season with salt and cover with a lid, allowing the zucchini to cook for about 10 minutes.

When the zucchini is cooked, transfer it to a blender and blend until you get a thick, smooth cream. Adjust salt and pepper to taste.

Set the zucchini cream aside and proceed with preparing the risotto; chop the remaining onion and transfer it to a large pot, add 4 tablespoons of extra virgin olive oil and turn the heat to medium, sauté the onion, then add the rice and let it toast for a few minutes.

Add the diced bacon and mix well, deglaze with the white wine and wait for it to evaporate, then add 4-5 ladles of hot vegetable broth, stir well and let the risotto cook for about 15 minutes, adding a little more broth if necessary, but do not overdo it.

When the risotto is al dente, add the zucchini cream and let it absorb the flavors well. Once it reaches a creamy consistency, remove the pot from the heat and stir in the grated Grana Padano cheese. Finally, serve the risotto on plates and enjoy immediately.