Ingredients: 1 zucchini, 250 grams mushrooms, thyme, 1 onion, 275 grams risotto rice, dash of white wine, 500 ml stock, 100 grams grated cheese,

Number of persons: 4

Fry 1 diced zucchini gently in hot butter. Add 250 grams sliced ​​mushrooms and some thyme. Bake until the mushrooms are tender. Spoon from pan and keep it aside. Put new oil in the pan and fry 1 chopped onion until the onion is soft. Add the risotto rice and stir so that the risotyo is covered with rice. Add a dash of white wine and let the alcohol evaporate. Add 500 ml stock and let the risotto cook while occasional stirring until done. Stir 100 grams grated cheese, zucchini and mushrooms into the risotto and heat through thoroughly. Enjoy!