2 1/2 bouillon cube dissolved in 5 cups of boiling vegetable broth (1.2 liters)
2 tablespoons olive oil
3 tablespoons butter
1 small onion (70g), finely chopped
1 clove garlic, minced
2 cups Arborio rice (400g)
1 cup dry white wine (240ml)
4 small zucchinis (720g), cut into 1cm cubes
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (30g)
1 tablespoon chopped fresh parsley
2 1/2 bouillon cube dissolved in 5 cups of boiling vegetable broth (1.2 liters)
2 tablespoons olive oil
3 tablespoons butter
1 small onion (70g), finely chopped
1 clove garlic, minced
2 cups Arborio rice (400g)
1 cup dry white wine (240ml)
4 small zucchinis (720g), cut into 1cm cubes
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese (30g)
1 tablespoon chopped fresh parsley
Bring the vegetable broth to a boil in a large pot
While that's heating up, melt 1 tablespoon of butter and sauté the onion and garlic in another pot over medium heat, stirring occasionally, until the onion is soft (about 2 minutes)
Add the Arborio rice and stir constantly for about 1 minute
Pour in the white wine, stir, and cook until it's almost evaporated (about 1 minute)
Gradually add the hot broth to the rice mixture, stirring continuously as it absorbs the liquid, adding more as needed (about 20 minutes)
After the final addition of broth, add the zucchini, stir, and continue cooking until the rice is al dente (about 5 minutes)
Remove from heat
Add the black pepper, remaining butter, Parmesan cheese, and parsley
Stir, cover the pot, and let it rest for about 2 minutes
Transfer to a serving dish and serve immediately.
