Zucchini and lemon risotto

Ingredients for 2 servings:

• 1 garlic clove(s)
• ½ onion(s)
• 450 ml vegetable stock
• 150 g zucchini
• ½ lemon(s)
• 10 g butter
• 200 g risotto rice
• ⅛ liter white wine, dry
• 2 tbsp, heaped Parmesan
• lots of basil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

summery, fresh recipe

Heat the vegetable stock in a saucepan. Peel and finely chop the onion and garlic. Wash, quarter, and slice the zucchini. Cut thin strips of lemon zest. Squeeze the lemon half into a bowl. Melt the butter in a saucepan and sauté the diced garlic and onion with most of the lemon zest. Add the risotto rice for a short time and deglaze everything with the white wine and a tablespoon of lemon juice. Add the zucchini. Cook the risotto over medium heat, stirring constantly and adding more vegetable stock until the beans are al dente. Finely chop more basil, if desired, and mix it with the Parmesan cheese. Season the dish with salt and pepper. If desired, add more lemon juice, but this is a matter of taste. Transfer the risotto to plates and garnish with the remaining lemon zest.