Matcha risotto with zucchini

Ingredients for 4 servings:

• 180 g rice, risotto
• 15 g tea powder (Matcha)
• 1 zucchini, depending on size
• 1 shallot(s)
• 700 ml vegetable stock
• 200 ml white wine
• 1 tsp oil
• 2 tbsp butter
• salt and pepper
• 50 g cheese (Pecorino), freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the zucchini and cut into cubes. Cook in boiling salted water for about 10 minutes until soft. Finely dice the shallot and fry in 1 teaspoon of oil until translucent, then add the rice and fry. Then deglaze with the white wine and slowly add the vegetable stock, not all at once, a little at a time, until it has reduced. Cook for about 15-20 minutes, or until everything is tender. Mix the matcha with a little vegetable stock until smooth and stir in after cooking. Season well with salt and pepper. Now fold in the cheese and butter, followed by the zucchini pieces. Remove the pot from the heat and let it stand, covered, for a few minutes. Stir again and serve immediately on flat plates while hot and enjoy.