Zucchini risotto with mushrooms

Ingredients for 4 servings:

• 500 g zucchini
• 250 g mushrooms
• 1 shallot(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 2 tbsp butter
• 350 g risotto rice
• 100 ml white wine
• 1 liter vegetable broth
• 1 bunch of spring onions
• 3 tbsp crème fraîche
• 50 g Parmesan, grated
• some pepper
• ½ box of cress

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Dice the zucchini. Peel and finely chop the garlic. Heat the oil and melt the butter in it. Sauté the garlic, shallots, and diced zucchini. Sprinkle in the rice and sauté briefly. Pour in the wine and bring to a boil. Gradually add the stock. Let the rice swell for about 20 minutes. Trim and wash the spring onions and slice them into rings. Add them 5 minutes before the end of the cooking time. Slice the mushrooms and stir in. Fold in the crème fraîche and Parmesan cheese, and season with pepper. Trim the cress and scatter it on top.