Risotto Mit Zucchini – Risotto with Zucchini

Heat the beef broth. Finely chop one clove of garlic. Cut the unpeeled zucchini into cubes. Put oil in a saucepan. Sauté zucchini, garlic and half of parsley at high temperature for a few min. Be careful – zucchini must not darken!

Add the long grain rice, stir well and extinguish on the spot with a little boiling beef broth. Reduce temperature and keep pouring in hot beef broth, stirring frequently until the long-grain rice is cooked (about 15 min). The long grain rice must constantly simmer on a low flame.

Remove the saucepan from the stove, add the remaining garlic clove through a garlic press, the remaining parsley, the butter cut into pieces and the Parmesan cheese. Arrange in a deep baking dish and bring to the table together with Parmesan cheese and a pepper grinder.

should be steamed so that no juice can escape – because of the aroma.

Recommended as an entrée or, with enough mass, as a meatless main course.

Deglaze with dry white wine and let it evaporate almost completely.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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