Home Rezepte Vegetarisches Risotto mit Zucchini & Parmesan

Vegetarisches Risotto mit Zucchini & Parmesan

Zutaten für 4 Personen

1 mittlere(s,r) Zwiebel
1 mittlere(s,r) Zucchini frisch
4 EL Basilico-Öl
250 g Risottoreis (Rundkornreis)
500 ml Hühnerbrühe-Instant
50 g Parmesankäse-Raspel
1 Prise(n) Salz und Pfeffer

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Zubereitung

A A Rezept download

1

Fertig

Zwiebel schälen und fein hacken. Zucchini putzen, waschen und in kleine Würfel schneiden. Dann beides in 2 EL heißem Basilico-Öl dünsten, salzen und pfeffern.
Nun Risottoreis dazugeben und kräftigt unterrühren. Hühnerbrühe angießen, aufkochen und den Risottoreis 20 Minuten bei schwacher Hitze quellen lassen.
Unter den Risotto 2 EL Basilico-Essig und Parmesankäse mischen.

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