Zucchini – Basil – Risotto

Ingredients for 4 servings:

• 4 tbsp olive oil
• 400 g zucchini, diced
• 1 bell pepper(s), yellow or red, diced
• 2 garlic cloves, finely chopped
• 1 onion(s), finely chopped
• 400 g rice (risotto rice)
• 1 ½ liters of broth
• 2 tbsp butter
• 1 bunch basil, chopped
• 80 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat 2 tablespoons of olive oil in a large skillet. Add the diced zucchini and bell pepper and cook for 3 minutes, stirring. Stir in the garlic and cook for another minute. Remove from the skillet and set aside. Heat 2 tablespoons of olive oil in the skillet. Add the chopped onion and cook for about 2 minutes, until softened. Add the rice and cook for 1 minute, stirring frequently, until translucent. Gradually add the stock, stirring frequently, until the rice is cooked. Add the vegetables, butter, basil, and Parmesan to the rice, stir, and serve garnished with basil.