Zucchini Risotto

For the zucchini risotto, heat olive oil in a saucepan, chop onion and sauté in oil. Add the rice and fry briefly.

Extinguish with white wine and when it is absorbed, gradually pour in soup, stirring all the time so that nothing burns. Simmer until the rice is firm to the bite.

Cut the zucchini into small pieces, add to the rice and steam for about 5 minutes.

Season the zucchini risotto with pressed garlic, salt and pepper. Chop fresh herbs and sprinkle with Parmesan cheese at the end.

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