Summer risotto

Ingredients for 2 servings:

• 125 g rice
• 1 onion(s)
• 2 zucchinis
• 3 tomatoes
• 1 clove(s) garlic
• 2 handfuls of peas, frozen
• 1 tsp, heaped salt
• 1 tsp, heaped basil, dried
• 1 tsp curry
• 1 tbsp chives, fresh or frozen
• 1 tbsp parsley, fresh or frozen
• 1 tbsp dill, fresh or frozen
• 2 tbsp cream cheese
• 2 handfuls of Gouda, freshly grated
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, one pot

Dice the onion and zucchini and sauté in a large pot with a little oil. Add the diced tomatoes and chopped garlic. Stir in the rice, salt, and basil. Add water as needed and cook, stirring frequently, until the rice is tender. It should be creamy. Finally, add the peas and cook briefly. Stir in the curry, cream cheese, and remaining herbs; do not allow to boil again. Season to taste and serve sprinkled with Gouda cheese.