Lemon Zucchini Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 225 g spelled or rye
- 2 large zucchini
- 2 medium onion (s)
- 2 medium lemon (s), organic
- 1 tablespoon vegetable oil
- Vegetable stock, approx. 250 - 350 ml
- seeds, e.g., chia seeds or flax seeds
Print Recipe
Pin Recipe Instructions
- Soak spelled or rye in water overnight and drain well.
- Chop the onions and fry them briefly in the oil with the drained grain. Deglaze with the broth and cook with the lid closed for about 20 minutes.
- In the meantime, cut the zucchini into small pieces and squeeze the lemons. Set aside the zest of one lemon. Mix the zucchini, lemon juice and zest into the cereal and cook for another 10 minutes.
- Refine with 1 tablespoon of seeds as required. I have 250 g of boiled cauliflower per serving as a side dish.
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