Zucchini risotto

Ingredients for 4 servings:

• 350 g basmati
• 2 m.-large zucchini
• 150 g raw ham (prosciutto crudo)
• 200 g cheese (Grana Padano), freshly grated
• ¼ liter white wine
• 1 liter vegetable broth
• 4 spring onions
• 1 onion(s)
• 4 tbsp butter
• 2 tbsp olive oil
• 2 tbsp basil, frozen
• Sea salt and pepper from the mill

Instructions

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

Peel the onion and dice finely. Wash the rice. Heat half of the butter in a saucepan. Fry the onions until translucent and fry the rice briefly until translucent, then deglaze with white wine and add enough vegetable stock to bring the liquid to 1 cm above the surface of the rice. After 15 minutes of cooking, add 100 g of Grana Padano. Wash and trim the spring onions and slice into rings. Wash the zucchini and thinly slice them. Cut the prosciutto into strips. When the rice has puffed out, heat 2 tablespoons of oil in a large pan and fry the vegetables for about 5 minutes. Mix in the rice, 2 tablespoons of butter and the prosciutto. Stir in the remaining Grana Padano and season with salt and pepper. Finally, stir in the basil.