Puree ½ cup of broth with the steamed zucchini and set aside.
Bring 2 cups of broth to boil in a large pot.
In a different pot simmer the remaining ½ of a cup of the chicken broth, 2 tablespoons of olive oil and onion and until the onion has softened.
Add the rice to the pot with the onion and stir for 2 minutes, adding ½ cup of white wine. Continue to stir until the liquid evaporates. In this moment, ladel the boiling broth from the other pot over the rice, until it completely covers the rice. Stir until the liquid evaporates.
Repeat this process this process until the rice is well-cooked and there is no broth left, about 18 to 20 minutes. About halfway into cooking, add the zucchini and the fresh sage.
Remove from heat, and add the grated parmesan cheese and pepper to taste.
Place the risotto in a warmed dish and add 1 tablespoon of butter and 1 tablespoon of ground blue cheese.