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
- 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.Wild Garlic, Chopped
- 1 tsp.Thyme, Crushed
- 1 tsp.Organic Rosemary, Chopped
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.
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.
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.
The aim is to achieve a creamy risotto that still has a bit of bite.
Scoop out the round zucchini and then fill the hollows with the risotto.
Cook for 20–25 minutes at 180°C (356°F) using the convection oven setting.