Finely diced the softened sun-dried tomatoes and set aside.

Place 1 tsp.. olive oil in a pan over medium-high heat. Add the pine nuts and cook for one minute, stirring frequently, until they begin to lightly brown.

Add the diced onion and continue cooking, stirring frequently, for another 4 minutes.

Add the Arborio rice and cook for 1 minute, stirring frequently.

Add the reserved water from the sun-dried tomatoes and the other 2 cups of water to the pan. Add the diced sun-dried tomatoes, salt, pepper, paprika (or merken), and stir well.

Simmer for about 15-20 minutes, stirring occasionally. Add water, 1/2 cup at a time, if needed.

When the risotto is almost done (only slightly grainy when tasted), add the sherry, stir, and add the diced zucchini. Cook for another 3 minutes. Add the goat cheese and cook, stirring constantly, until the goat cheese is melted.

Serve.