Summary

Ingredients

• 250 g risotto rice
• 1 medium onion (s)
• 2 cloves garlic)
• 400 g zucchini
• 150 g soft cheese (Taleio)
• 1 bunch thyme
• 1 liter vegetable stock
• Olive oil for frying
• 100 ml white wine
• salt and pepper

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Instructions

1. Chop the onion and garlic, quarter the zucchini, depending on the size, and cut into small pieces.
2. Fry half of the onion and the finely chopped zucchini in a frying pan with a little olive oil, add some of the thyme and season the vegetables with salt and pepper.
3. Then sauté the remaining onions and the finely chopped garlic with olive oil in a pan and add the rice. Deglaze everything with white wine and let it boil down a little. Gradually add a little bouillon again and again and stir often.
4. Put a small part of the fried zucchini aside and the rest with the risotto
5. give. As soon as the risotto has the desired firmness, stir in the chopped taleggio and let it melt.
6. Arrange the risotto on plates and serve with the rest of the zucchini and thyme.
7. I fried a few more date tomatoes in butter and added them.