Risotto with zucchini and basil

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A tasty vegetarian meal of creamy risotto rice with zucchini and fresh basil.

Ingredients

Preparation

Bring 1 liter of water to the boil in a saucepan and add the stock cubes. Leave the broth on low.
Chop the onion and garlic and fry in a little oil in a large pan.
Add the risotto and cook for 2 to 3 minutes, stirring, until it becomes translucent. Then deglaze the rice with the wine.
After a few minutes if the wine has been absorbed, add a ladle of stock and wait again for it to be absorbed. Stir the rice occasionally. When the risotto has absorbed the stock, add a new ladle at a time.
Meanwhile, toast the pine nuts briefly.
Meanwhile, cut the zucchini into pieces. Heat a little oil in a frying pan and fry the zucchini for a few minutes.
After about 25 minutes, the risotto is almost ready. It should be soft on the outside, but still have a bite on the inside. You may have some broth left over. Make the risotto creamy by adding a knob of butter and approx. 50 gr Parmesan cheese.
Add the zucchini cubes and some fresh basil leaves. Then put some risotto on a plate and garnish with some extra Parmesan cheese, toasted pine nuts, arugula and basil.
Also try this basic risotto recipe.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Risotto with zucchini and basil

Source: Leukerecepten by leukerecepten-nl.
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