Risotto made from pasta with vegetables

Ingredients for 2 servings:

• 2 onions
• 3 garlic cloves
• 1 red bell pepper(s)
• 1 small zucchini
• 6 sprigs of thyme
• 2 tbsp olive oil, good quality
• 240 g pasta (Risoni or Kritharaki)
• 800 ml vegetable stock
• Salt and pepper, from the mill
• 100 g cheese, e.g. Grana Padano or another hard cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Makes you want to spend summer in Italy

Finely dice the onion and garlic. Quarter the bell pepper, remove the seeds, and cut into approximately 2 cm pieces. Clean the zucchini, halve lengthwise, and cut into 1/2-inch thick slices. Pluck the thyme leaves from the stems and finely chop. Heat 1 tablespoon of oil in a saucepan. Sauté the onions and garlic over medium heat until translucent. Add the bell pepper and sauté for 2 minutes. Stir in the pasta and half of the thyme, and fry briefly. Pour in the stock, bring to a boil, and cook covered for 15 minutes, stirring occasionally. Meanwhile, heat 1 tablespoon of oil in a non-stick pan. Sauté the zucchini and remaining thyme for 3 minutes, season with salt and pepper. Mix the zucchini into the pasta risotto. Season with salt and pepper. Sprinkle with cheese and serve. For vegans, replace the cheese with yeast mixture or simply omit it. Tastes good without cheese too.