Zucchini and mushroom risotto

Ingredients for 4 servings:

• 1 ½ cup(s) risotto rice , 250 ml cup
• 1 zucchini
• 300 g mushrooms, brown
• 2 cloves garlic
• 1 onion(s)
• 50 g pine nuts, roasted
• 100 ml white wine
• 500 ml vegetable stock
• 50 g Parmesan, freshly grated
• salt and pepper
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

half pureed, with garnish

Break off the stems of the mushrooms and roughly chop. Roughly chop 1/3 of the mushroom caps. Peel the garlic cloves and onion and roughly chop. Peel the zucchini if ​​necessary and roughly chop half of it. Heat butter in a saucepan. Sauté the onion and garlic. Add the roughly chopped zucchini and mushrooms and sauté. Deglaze with white wine and top up with vegetable stock. Bring to a boil and simmer gently for about 10 minutes. Once the vegetables are soft, puree the contents of the saucepan with the toasted pine nuts and about 30g of Parmesan cheese. I personally prefer a blender for this, as the result is smoother. Finely dice the mushroom caps and the second half of the zucchini. Heat butter in a saucepan. Sauté the zucchini and mushroom cubes. Sauté the risotto rice and add the pureed broth. Bring to a boil and simmer over low heat until the rice is tender. Stir occasionally. Once the rice is tender, season with salt, pepper, and Parmesan cheese. Add the parsley and let it simmer for about 2 minutes. Sprinkle with freshly grated Parmesan cheese to serve.