Mushroom risotto with zucchini

Ingredients for 4 servings:

• 400 g risotto rice
• some oil
• 100 g bacon cubes
• 1 onion(s)
• 100 ml white wine
• 1 liter meat broth or vegetable broth
• 300 g mushrooms
• 1 zucchini
• 100 ml cream
• 50 g Parmesan
• salt and pepper
• ½ bunch parsley
• n. B. Bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

possible with or without bacon

Finely dice the onion. Clean and slice the mushrooms. Wash, halve, and slice the zucchini. Wash and finely chop the parsley. Heat 1 tablespoon of oil in a large pot. Fry the diced bacon. Add the diced onion and sauté. Add the risotto rice, sauté, and deglaze with white wine. Add just enough stock to cover the rice and stir. When the liquid has almost evaporated, add more stock and stir. Fry the mushrooms in a pan, first without fat, then with a little fat if desired. Season with salt and pepper to taste. Remove the mushrooms from the pan and set aside. Add a little oil to the pan and fry the zucchini slices. Season with salt and pepper and set aside. When the risotto rice is cooked and the stock has almost evaporated, stir in the mushrooms and zucchini. Stir in the cream and grated Parmesan cheese and season with a little pepper and, if desired, wine. Stir in the parsley. If you like, you can fry bacon slices in a pan and add them to the risotto. Serve with leaf salad.