Summary

Ingredients

• 2 zucchini
• 300 g risotto rice, e.., Arborio
• 2 medium onion (s)
• 1 teaspoon, heaped dill tips, dried
• 4 tablespoon olive oil
• 60 g butter (sour cream butter)
• 1 liter vegetable broth
• Parmesan

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Instructions

1. Cut the zucchini and onions into fine cubes.
2. Steam both in a heavy saucepan with the olive oil until translucent. Add the dill tips and butter. As soon as the butter has melted add the rice. Put the stove on a low flame. Once the rice has absorbed the liquid, add a ladle of hot broth and mix thoroughly. Keep adding the stock until it is used up, approx. 30 min.
3. Tips: Once the rice is in the pot, stay on the stove. It can burn very quickly.
4. With a little parmesan the risotto becomes the main course.