Wash the zucchini, remove the soft inside and cut the firm pulp into small cubes. Peel the carrots, halve lengthways and cut halves into thin slices. Clean the fennel, cut out the firm core and cut into small strips. Peel the onions and dice them. Roughly chop the garlic peel. Always squeeze the sausage meat out of the intestine in portions and form around 20 small balls. Grate Parmesan 80 g, grate 100 g.

Preheat the oven to 200 ° O / bottom heat. Have a 20 x 30 baking dish ready. In a larger pan, sweat the onion and garlic for 1 minute until translucent. Then add the carrots and fennel, sweat for 1 more minute, stir in the pesto and deglaze everything with 250 ml stock. Reduce the heat, after 3 minutes of cooking, add the zucchini, simmer for 2 minutes and then fold in the 50 g Parmesan and then the ricotta.

Stir in the rest of the stock, fold in the raw risoni, pour everything into the baking dish, press the salsiccia balls lightly into the surface and slide the dish onto the 2nd rail from below into the oven. The cooking time is a total of 20-25 minutes. After 10 minutes, pull out the grid with the pan, spread the 100 g grated Parmesan on the surface and put it back in the oven for the rest of the time.

I had lots of small leftovers from all the vegetables and the rest of the ingredients ..... (except for the pasta and the salsiccia .. ;-)), from which this dish was created ..... The types of vegetables are optional and could of course be replaced by others in terms of quantity.