Zucchini – Basil – Risotto

Summary

Ingredients

• 2 small zucchini
• 1 yellow pepper (s)
• 1 clove garlic
• 1 onion (s)
• 200 g rice (risotto rice, e.. Arborio)
• 40 ml white wine (Grüner Veltliner)
• 750 ml chicken broth or vegetable broth
• 1 handful basil, fresh, chopped
• 50 g cheese (Grana Padano), freshly rated
• olive oil
• 1 tablespoon butter if necessary
• some basil for garnish
• some cheese (Gran Padano), grated, for garnish

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Instructions

1. Wash, clean and dice the zucchini and bell pepper. Fry in a little hot olive oil in a large saucepan until golden brown. Peel and squeeze the garlic and fry briefly as well. Then take the whole thing out of the pot and set aside.
2. Peel the onion, chop it finely and fry it in the same saucepan with a little hot oil. Then add the rice and let it turn to glass. Deglaze with the white wine. After this has evaporated, pour a ladle of broth over it. As soon as the rice has soaked up the liquid, add a little more broth (but the rice should never cook completely dry). This process is repeated, stirring constantly, until the rice has a creamy consistency and the grains are tender - but still a bit pithy (you need to be patient here).
3. Then mix the fried vegetables, basil, cheese and possibly 1 tablespoon butter into the rice.
4. Garnish with a few leaves of basil and some cheese shavings and serve hot.