Summary

Ingredients

• 200 g risotto rice
• 30 g butter / mararine
• liter ⅛ white wine
• 400 ml vegetable stock
• salt
• pepper
• 300 g zucchini
• 200 g onion (s), red
• 3 tablespoon olive oil
• 1 bunch basil
• 40 g parmesan, rated

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Instructions

1. Steam the rice in the fat until translucent. Bring the wine and broth to the boil and season with salt and pepper. Gradually add the hot mixture to the rice. Cook the risotto over low heat, stirring occasionally
2. Cook uncovered for 18-20 minutes.
3. Clean and wash the zucchini and cut into 1 cm long sticks. Peel and dice the onions and sauté them with the zucchini in hot oil for 5 minutes. Season with salt and pepper.
4. Cut the basil into fine strips and carefully fold into the risotto with the zucchini vegetables and cheese. If necessary, season again and serve immediately.