Simple zucchini risotto

Ingredients for 4 servings:

• 2 m.-large zucchini
• 300 g risotto rice, e.g. B. Arborio
• 2 m.-sized onion(s)
• 1 tsp, heaped dill tips, dried
• 4 tbsp olive oil
• 60 g butter (sour cream butter)
• 1 liter vegetable broth
• e.g. Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian

Finely dice the zucchini and onions. Sauté both in a heavy saucepan with olive oil until translucent. Add the dill sprigs and butter. Once the butter has melted, add the rice. Reduce the heat to low. Once the rice has absorbed the liquid, add a ladleful of hot stock and mix thoroughly. Continue adding stock until it is all used up, about 30 minutes. Tips: Once the rice is in the pan, stay by the heat. It can burn very quickly. With a little Parmesan cheese, the risotto becomes a main course.