Creamy Zucchini Risotto

Ingredients

• 1.5 liters vegetable broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 300 grams risotto rice
• 2 medium zucchinis, diced
• 100 grams grated Parmesan cheese
•  Salt and pepper to taste
•  A handful of fresh basil, chopped

Instructions

1. 1 Heat the vegetable broth in a pan over medium heat.
2. 2 Heat the olive oil in a large pan. Add the onion and garlic and cook until soft.
3. 3 Add the risotto rice to the pan and cook until the grains are translucent.
4. 4 Gradually add the warm broth. Wait until the broth is absorbed before adding the next ladle. This will give the risotto its creamy texture.
5. 5 Add the zucchini when the rice is almost cooked. Let it simmer for a few more minutes.
6. 6 Remove the pan from the heat and stir in the Parmesan cheese. Season with salt and pepper.
7. 7 Garnish with the fresh basil. And there you have it: a delicious, homemade risotto. It will turn out great!