Zucchini risotto
Ingredients
| 300 g | risotto rice |
|---|---|
| 2 | Zucchini |
| 1 | onion |
| 2 EL | olive oil |
| 1 l | vegetable broth |
| 100 ml | white wine |
| 80 g | Emmental cheese (grated) |
| salt & pepper | |
| Down | Butter |
Optional:
| Fresh herbs | |
| Extra Emmental cheese for serving |
Preparation
Step 1:
Cut the zucchini into small cubes and finely chop the onion.
Step 2:
Sauté the onion in olive oil until translucent, then add the zucchini and fry briefly.
Step 3:
Add the risotto rice and toast it briefly. Then deglaze with white wine.
Step 4:
Gradually pour in hot vegetable broth, stirring regularly, until the rice is cooked until creamy.
Step 5:
Finally, stir butter and grated Emmental cheese into the risotto.
Step 6:
Season with salt and pepper and serve hot.
Step 7:
Top with extra Emmental cheese and fresh herbs, if desired.
