Red and white green risotto

Ingredients for 4 servings:

• 2 shallots
• 1 clove(s) garlic
• some olive oil
• some butter
• 400 g risotto rice
• 240 ml white wine, dry Italian
• 1.4 liters vegetable broth, hot
• 2 pointed peppers, red
• 200 g zucchini
• some Italian fresh herbs, finely chopped (e.g. basil, thyme, oregano, rosemary, sage, mint)
• some sea salt
• some pepper, mixed or black, from the mill
• some lemon juice or lemon zest
• 4 tbsp hard cheese, Italian, freshly grated

Instructions

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

Peel the shallots and garlic clove and dice both finely. Heat a wok or large frying pan, add a little olive oil and butter, and sauté the shallots and garlic cubes in the heated olive oil and butter mixture until translucent. Then add the risotto rice and sauté briefly. Then pour in the white wine and reduce while stirring. Pour in about 1/3 of the hot vegetable stock and cook the rice uncovered over medium heat for about 20 to 25 minutes, until the risotto rice is al dente. Stir frequently and gradually add the remaining hot vegetable stock. Halve the pointed peppers, trim, rinse, and finely dice. Rinse, trim, and finely dice the zucchini. About 10 minutes before the end of the cooking time, stir both ingredients into the risotto rice along with the finely chopped Italian herbs. Season the risotto with a pinch of sea salt, a few grinds of mixed or black pepper, and a little lemon juice or lemon zest. Finally, stir in the freshly grated Italian hard cheese. Serve with fresh ciabatta.