Risotto with thick slices of zucchini

1. 1

   Cut the zucchini in large cubes.

2. 2

   Also the onions.

3. 3

   I like adding thinly sliced pieces of zucchini too.

4. 4

   Fry with the olive oil.

5. 5

   Add the rice and fry together with other ingredients for two minutes.

6. 6

   Add two ladles of chicken stock and let it dry, then add two more.

7. 7

   Keep stirring at all times.

8. 8

   (Risotto technique)

9. 9

   At the end, add a generous portion of grated Parmesan cheese.

10. 10

    This bounds the risotto together.

11. 11

    Serve more Parmesan cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.