Finely dice the onion, the zucchini as well (approx. 5 mm) and both together with a few splashes of Maggi, 2 tablespoons of olive oil and sugar in a bowl and mix. Cover and set aside the bowl and let the mixture steep for about 1 hour.
Wash and dry the tomatoes, cut in half, cut out the stalk and seeds so that only the tomato flesh remains, then cut into 1 cm cubes and place in a bowl. Squeeze the garlic, then add 2 tablespoons of olive oil, oregano, salt and pepper and mix everything again, cover and leave to steep for about 1 hour.
Then heat a large and deep pan (preferably coated) strongly. When the pan is hot, add the zucchini and onion mixture and brown lightly without the lid. Then add the tomato mixture to the pan and stir-fry for about 3 minutes. Important: after 1 minute put the lid on the pan so that a little liquid collects and does not evaporate!
Spread the fried vegetables completely on the bottom of the pan, then distribute the rice evenly on top, put the lid on and now reduce the heat to about 2/3 of the power. Let everything simmer briefly, the rice soaks up the liquid, then remove the lid, mix the rice and vegetables well and add the white wine. Stir everything well again and bring to the boil. Do not put the lid on the pan anymore.
Important: stir everything at short intervals, otherwise the rice will burn and all the work would be in vain.
When the liquid disappears in the pan, top up with broth, always enough so that the rice is not completely covered, and keep stirring. If the rice has a creamy consistency after adding broth several times, the risotto is ready.
P.S .: If the specified amount of broth is not enough to make the rice creamy, you can also top up with water. The only important thing is that the rice is always supplied with liquid and does not burn.
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