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Ingredients (2 servings)
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200 g DESPAR Arborio Reis
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150 g DESPAR Scamorzine
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1 Stk. Zucchini
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1 Stk. Zwiebel
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600 ml Gemüsebrühe
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Olivenöl, Salz, Pfeffer
Preparation
- Finely dice the onion and cut the zucchini into small pieces. Dice the scamorza as well.
- Heat a little olive oil in a pot and sauté the onion until translucent. Add the Arborio rice and fry briefly.
- Mix in the zucchini and deglaze with a splash of vegetable broth. While stirring occasionally, gradually add the remaining broth until the rice is cooked but still al dente.
- Remove the pot from the heat, fold the diced scamorza into the risotto, and season with salt and pepper. Let it rest briefly until the cheese has slightly melted.
