Zucchini risotto with grilled zucchini

ingredients

2 cups round grain rice 4 cups vegetable broth 2 pcs zucchini 1 handful fresh mushrooms 1 handful frozen peas 1 onion 4 cloves garlic 1 pcs leek a little olive oil to taste salt, cayenne pepper

progress

A light risotto inspired by fresh zucchini…

1.

Fry the finely chopped onion in oil, add the garlic a moment later. Then add the sliced mushrooms, zucchini, leeks and peas.

2.

Season with salt and pepper and after about 3 minutes, add the rice to the pan and pour in the broth.

3.

Watch the rice carefully and baste regularly with the stock. When the rice starts to become al dente, add the grated cheese.

4.

Let the rice finish cooking under the lid. Serve with grilled zucchini.