Summary

Ingredients

• 250 g zucchini
• 2 teaspoons butter
• 1 tablespoon butter
• 30 g bacon, mixed, finely diced
• 1 onion (s), finely diced
• 1 clove (s) garlic, finely chopped
• 120 g risotto rice
• 500 ml chicken broth, or vegetable broth
• salt and pepper
• 1 tablespoon crème fraîche

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Instructions

1. Cut the zucchini into small cubes and sweat in 2 teaspoons of butter, cook for about 4 minutes, then set aside.
2. Sweat the bacon with onions and garlic in the butter. When the onions are translucent, add the rice and allow to translate. Now gradually pour in the hot chicken broth.
3. After 20 minutes add the zucchini cubes and the creme fraiche, heat everything, season with salt, pepper and serve.