Risotto with zucchini and Taleggio

Ingredients for 4 servings:

• 250 g risotto rice
• 1 m.-sized onion(s)
• 2 garlic cloves
• 400 g zucchini
• 150 g soft cheese (Taleggio)
• 1 bunch of thyme
• 1 liter vegetable stock
• Olive oil for frying
• 100 ml white wine
• salt and pepper

Instructions

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

Finely chop the onion and garlic, quarter the zucchini depending on their size and then chop them finely. Brown half of the onion and the chopped zucchini in a frying pan with a little olive oil, add some of the thyme and season the vegetables with salt and pepper. Then, in a pan, sauté the remaining onion and the chopped garlic with olive oil and add the rice. Deglaze everything with white wine and let it reduce a little. Gradually add a little more of the stock, stirring often. Set aside a small amount of the fried zucchini and add the rest to the risotto. Once the risotto has the desired firmness, stir in the chopped Taleggio and let it melt. Plate the risotto and serve with the rest of the zucchini and thyme. I also sautéed some date tomatoes in butter and added them.