Zucchini Risotto

For the zucchini risotto, heat the oil, sauté the onion and garlic briefly, add the diced zucchini. Add the risotto rice and sauté until translucent, deglaze with white wine and reduce.

Then pour in hot soup again and again, as soon as the liquid has boiled away, stir constantly and well. Reduce over medium heat until rice is al dente and fold in butter. Sprinkle the zucchini risotto with Parmesan and serve.

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