Zucchini Risotto

Ingredients

• 1 Shallot
• 2 Zucchini
• 4 tbsp olive oil
• 350 g risotto rice (Avorio or Vialone)
• 1 l poultry broth
• a handful parsley
• 35 g parmesan
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the shallot. Wash the zucchini, halve it and dice finely. For each portion cut a slice of zucchini and set aside.

2. 2.

   Heat oil and sauté the shallot until translucent. Add the rice and stir over medium heat until pale and translucent. Deglaze with a generous splash of broth. Let the liquid evaporate while stirring. Add more broth as needed so that the rice is just covered. Stir and cook for 20 minutes until al dente. Fold in the zucchini, add parsley and simmer for another 5 minutes over medium heat.