Vegetable pasta risotto

Ingredients for 1 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 200 g red bell pepper(s)
• 200 g zucchini
• 4 sprigs of thyme
• ½ tbsp olive oil
• 120 g pasta (Risoni or Kritharaki)
• 400 ml vegetable broth, hot
• some salt and pepper
• 20 g cheese, grated Grana Padano

Instructions

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

with peppers, zucchini and thyme

Peel and finely dice the onion and garlic. Quarter and deseed the bell peppers, then cut into 2 cm pieces. Clean the zucchini, halve lengthwise, and cut into 1/2 cm thick slices. Pluck the thyme leaves from the stems. Heat 1/2 tbsp olive oil in a saucepan. Sauté the onions and garlic over medium heat until translucent. Add the bell peppers and sauté for 2 minutes. Stir in the pasta and half of the thyme, and fry briefly. Add the stock, bring to a boil, and cook covered for 15 minutes, stirring occasionally. Add a little more stock if necessary. Meanwhile, heat 1 tbsp olive oil in a non-stick pan. Sauté the zucchini and remaining thyme for 3 minutes, season with salt and pepper. Mix the zucchini and cheese into the pasta risotto. Season with salt and pepper. Note: I also like to add some fresh rosemary and I simply serve my husband a few slices of cooked ham with it, then he likes the dish too.