Carrot and Zucchini Risotto

Summary

Ingredients

• 250 g risotto rice or paella rice
• 150 g carrot (s)
• 150 g zucchini
• 1 onion (s)
• 1 glass white wine
• 1 liter vegetable broth
• 50 g pecorino or parmesan, rated
• salt and pepper
• sugar
• some olive oil

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Instructions

1. Clean the vegetables. Roughly grate the carrots and finely dice the onion and zucchini.
2. Fry the onion cubes and grated carrots together with the rice in olive oil in a non-stick pan. When the rice is lightly browned, deglaze with the white wine. Reduce the temperature and briefly put the lid on so that the wine is absorbed by the rice and does not simply evaporate. Then gradually add the vegetable stock and let it soak over low heat for about 20 minutes.
3. Add the zucchini cubes 10 minutes before the end of the cooking time and stir in - not earlier, otherwise they will be mushy. At the very end, mix in the grated cheese and season with salt, pepper and a pinch of sugar.
4. You can of course vary the amount of vegetables depending on your taste.