Stuffed Zucchini with Herb Risotto

Name: Stuffed Zucchini with Herb Risotto
Total time: 30 min
Yield: 5 Portions
Cuisine: Italian
Ingredients: 5piece Round eggplant; 250g Risotto rice; 1piece Onion; 3piece Garlic cloves; 150ml White wine; 500ml Vegetable stock, clear; 200g Parmesan; 1tbsp. Butter; 1cup Parsley, fresh; 5tbsp. Olive oil; 1pinch Himalayan Salt; 1pinch Pepper Black, Whole; 1tsp. Organic Oregano, Crushed; 1tsp. undefined; 1tsp. Thyme, Crushed; 1tsp. Organic Rosemary, Chopped

20—30 Min

Organic Oregano, Crushed

Have you ever cooked with round zucchini before? Filled with a herb risotto, they make a real summery treat on the table.

Ingredients 5 Portions

5 pieceRound eggplant
250 gRisotto rice
1 pieceOnion
3 pieceGarlic cloves
150 mlWhite wine
500 mlVegetable stock, clear
200 gParmesan
1 tbsp.Butter
1 cupParsley, fresh
5 tbsp.Olive oil
1 pinchHimalayan Salt
1 pinchPepper Black, Whole
1 tsp.Organic Oregano, Crushed
1 tsp.
1 tsp.Thyme, Crushed
1 tsp.Organic Rosemary, Chopped

Preparation

1
Heat a little olive oil in a large pan. Sweat the onion and 2/3 of the thinly sliced garlic until translucent. Add the risotto rice and sweat briefly. Then use the white wine to deglaze the pan and bring everything to the boil.
2
Gradually add a little of the hot vegetable stock until the rice is al dente. Meanwhile, we recommend that the mixture is continuously stirred. Mix the olive oil with the Kotányi Wild Garlic, oregano and rosemary.
3
At the end, stir the Parmesan, chopped parsley, the oil and herb mix and a little butter into the risotto. Season to taste with salt and pepper.
4
The aim is to achieve a creamy risotto that still has a bit of bite.
5
Scoop out the round zucchini and then fill the hollows with the risotto.
6
Cook for 20–25 minutes at 180°C (356°F) using the convection oven setting.