Summary

Ingredients

• 500 g zucchini
• 2 onions)
• 2 cloves garlic)
• 1 piece (s) ginger
• 50 g butter
• 200 g risotto rice
• 750 ml chicken broth
• salt and pepper
• 40 g parmesan, rated

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Instructions

1. Wash the zucchini and do not grate too finely.
2. Finely dice the onions, garlic cloves and ginger and sauté in 25g butter. Add the rice and let it sweat briefly. Now pour in some chicken stock. Pour in a little of the broth again and again while stirring, the rice must not get dry.
3. In the meantime, sweat the courgette grated in the remaining 25g butter for about 2 minutes. After 15 minutes add the zucchini grated to the rice and cook for another 5 minutes. Salt and pepper. Finally stir the grated parmesan into the risotto.
4. Everything pan-fried goes well with it.