Rondini or zucchini filled with creamy tomato risotto

Ingredients for 4 servings:

• 4 zucchini, or rondini, not too big
• 1 tbsp butter
• 1 small onion(s), chopped
• 1 garlic clove(s), chopped
• 250g risotto
• 100 ml dry white wine
• ml vegetable broth
• 4 tomatoes, peeled
• 50 g Parmesan or Pecorino, freshly grated
• salt and pepper
• possibly herbs, e.g. thyme or parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the rondini, cut off the tops, and scoop out the fruit. Halve the zucchini lengthwise and scoop out the flesh as well. If desired, reuse the flesh. Bring a large pot of salted water to a boil and blanch the fruit for about 3 minutes. Place in a casserole dish. For the risotto, melt the butter in a saucepan and sauté the onion. It should only become translucent; do not brown. Briefly sauté the garlic. Add the rice and stir until evenly coated with the butter. Deglaze with the white wine and reduce completely. Gradually add the hot stock until the rice is tender but still has a bit of bite. This may take 30 minutes or longer, depending on the type of rice. Cut the tomatoes into small pieces and fold them into the risotto along with the cheese. Carefully season everything with salt and pepper and stir in herbs, if desired. Be careful, the cheese also contains salt. Now fill the rondini or zucchini with the risotto and put the lids on. Spread the leftover risotto around the fruit, top with tomato pieces to taste, and place in the oven at 200°C for 10 minutes.