Zucchini Risotto

Ingredients for 2 servings

• 300 g zucchini
• 700 ml vegetable stock
• 1 onion
• 1 clove of garlic
• 200 g risotto rice
• 2 tablespoons butter
• 100 ml white wine
• 2 panicles cherry tomatoes (approx. 50 g)
• 2 tablespoons olive oil
• Coarse sea salt, pepper
• 50 g Manchego (or Italian. Hard cheeses, such as Grana Padano)
• 20 g small black olives

Time: 35 min

Preparation

1. Clean zucchini and 1 cm cubes. Vegetable broth boil. Dice onion and finely chop garlic. Sauté risotto rice in the melted butter. Onions, garlic and half of the zucchini admit and briefly sauté.

2. Deglaze with white wine and let boil down almost completely. So much hot broth to admit that the ingredients are almost covered. Swell over medium heat, stirring several times.


3. The rest of the broth, add gradually and just about 20 minutes. Allow to swell. About 5 minutes. Stir in the remaining zucchini cubes before end of cooking.

4. Sauté cherry tomatoes in a pan in hot oil around 4-5 minutes. Season with coarse salt and pepper.

5. Rub 20g cheese finely, mix with the olive under the risotto and season with salt and pepper. Serve with cherry tomatoes and serve sprinkled with 30 g grated cheese.

Tip: The most important thing: never washes risotto rice! You would seek the strength, but which is super important so that the risotto gets a bond and is nicely creamy.

Nutritional information per serving: 734 kcal
• 18 g protein
• 32 g fat
• 85 g carbohydrates