Zucchini And Comte Cheese Risotto

1. 1

   Boil the water with broth cubes.

2. 2

   Peel and chop the zucchini and onion.

3. 3

   Heat a little olive oil in a saucepan, add the zucchini and onion.

4. 4

   Add the rice, and when it becomes translucent, add 1 cup of broth.

5. 5

   Wait until the broth is completely absorbed before adding another cup. Repeat until all the broth is used.

6. 6

   Once the rice is cooked and the vegetables are tender, add the cheese and mix until the cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.