Summary

Ingredients

• 500 g zucchini
• 250 g mushrooms
• 1 shallot (s)
• 1 clove garlic
• 2 tablespoon olive oil
• 2 tablespoon butter
• 350 g risotto rice
• 100 ml white wine
• 1 liter vegetable stock
• 1 bunch spring onion (s)
• 3 tablespoon crème fraîche
• 50 g parmesan, rated
• some pepper
• 0.5 ½ box cress

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Instructions

1. Cut the zucchini into cubes. Peel and finely chop garlic. Heat the oil, melt the butter in it. Sauté the garlic, shallots and zucchini cubes in it. Scatter the rice and sauté briefly. Pour in the wine, bring to the boil.
2. Gradually pour in the broth. Let the rice soak for about 20 minutes. Clean and wash the spring onions and cut into rings. Add 5 minutes before the end of the cooking time. Cut the mushrooms into slices and stir in. Fold in the crème fraîche and parmesan, season with pepper. Cut off the cress, sprinkle on it.