Risotto with Summer Vegetables and Parmesan Cookies

Remove the skin from the onion and cut into cubes. Rinse the thyme, shake dry and chop finely. Heat 1 tbsp olive oil in a saucepan and sauté the onion cubes. Add the risotto rice and sauté until the long grain rice is translucent.

Add salt and thyme and pour in hot chicken soup until the long grain rice is well covered. Blanch (scald) the tomatoes with hot water, remove the skin, cut into quarters and remove the seeds. Add the tomato seeds to the risotto. Pour chicken soup until the long grain rice has soaked up.

Cut the zucchini into cubes. Heat 1 tbsp olive oil in a frying pan, sauté the zucchini cubes, then fold into the risotto. Grate half of the Parmesan and add it.

Spread the remaining Parmesan evenly in circles on a baking sheet lined with parchment paper. Melt in the oven heated to 160 °C at top heat, remove and cool.

Season the risotto with salt and freshly ground pepper to taste. Cut the tomato quarters into strips, season with salt, pepper and 1 tsp olive oil and add to the risotto form. Rinse the basil and shake dry, crush with olive oil and pine nuts, season with salt.

Arrange the risotto, add the Parmesan cheese and pesto.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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