Saffron Risotto

Clean zucchini, cut in half lengthwise, scrape out the seeds. Cut the flesh into 3 mm thick slices. Finely dice the shallot and sauté in the oil. Add the long-grain rice and sauté, turning, until shiny.

Add a third of the vegetable soup while stirring. Add the saffron dissolved in a small amount of clear soup. Bring to a boil once, then simmer in a closed saucepan at low temperature for 15-20 min. Pour in the rest of the clear soup little by little.

Finely grate three quarters of the Parmesan, shave the rest. Mix the zucchini, thyme and grated Parmesan into the long-grain rice. Season the risotto with salt and freshly ground pepper to taste and toss briefly.

Then garnish with the cheese shavings and bring to the table.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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