Buttermilk Risotto with Zucchini and Mushrooms

2 cups rice boiled down in 3 cups chicken broth and 1 cup buttermilk; stir periodically.

Chop and sautee one medium onion, four cloves garlic, one zucchini, several mushrooms. Add chopped boiled potatoes. Salt and pepper to taste.

When risotto is done, place in a dish and stir in a generous handful of fresh chopped cilantro.

Just before serving, add 3 tablespoons of sour cream to the vegetables and stir in.