Heat olive oil in a large frying-pan over medium heat. Add garlic and sun-dried tomatoes, stir for a minute. Add arborio rice and stir over low heat until coated with oil. Add 1 cup vegetable stock and stir until liquid is absorbed. Gradually add another cup of vegetable stock, stirring constantly until stock is absorbed and the rice is tender, but the mixture is still a bit saucy . When rice is al dente (around 10minutes), stir in zucchini and cook for a further 3-5minutes. Season with sea salt and black pepper.

To serve scatter with fresh chives.