Tomato and zucchini risotto

Ingredients for 3 servings:

• 1 onion(s)
• 3 garlic cloves
• 1 dash of olive oil
• 200 g risotto rice
• 200 ml white wine
• some butter
• 3 tomatoes
• 1 small zucchini
• 1 cube of stock, fat
• 200 ml water
• n. B. Cress
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tomato and zucchini risotto

Peel the onion and garlic cloves and cut/chop them into small cubes. Add a good splash of olive oil to a large pot and heat, then add the onion and garlic and sauté briefly. Add the risotto rice and toss well so that the rice is completely coated with oil. Deglaze with white wine and add a little butter, stirring occasionally. In the meantime, wash the tomatoes and zucchini, cut them into small cubes and add them. Add 200 ml of water and the fat stock cube and stir everything well. Let the risotto simmer for 20-25 minutes, stirring occasionally. Finely chop the cress (if desired) and add it to the risotto, season with salt and pepper.