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4 tablespoons extra virgin olive oil, divided
4 ounces cremini mushrooms, diced
1 cup shallots, sliced in half circles
1 1/3 cups Arborio rice
1 tablespoon fresh garlic, minced
1 teaspoon dry oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch red pepper flakes
1/3 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup white wine
1 1/2 pounds zucchini, shredded on large holes of a box grater.
1 15.5-ounce can diced tomatoes with juice
4 cups vegetable stock (1 quart), heated
1/4 cup fresh basil, chopped (Do not chop ahead or the leaves will darken. Chop at the last minute)
1/4 cup fresh Italian flat leaf parsley, chopped
2 cups freshly grated Parmesan cheese
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