Gefuellte Zucchini

Stuffed Zucchini with Herb Risotto

20—30 Min

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

Ingredients 5 Portions

Preparation

  1. 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. 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. 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. 4

    The aim is to achieve a creamy risotto that still has a bit of bite.

  5. 5

    Scoop out the round zucchini and then fill the hollows with the risotto.

  6. 6

    Cook for 20–25 minutes at 180°C (356°F) using the convection oven setting.

Sophie Skutzik