Ingredients Serves 6
- 7 oz/200 g arborio rice
- 1/2 zucchini
- 10 cherry tomatoes
- 1 onion
- 2 cloves garlic
- 1 oz/30 g parmesan cheese
- 1 tbsp oil
- 1 sprig basil
- 3 sprigs parsley
- 1 tsp salt
- 1/2 tsp pepper
Chop the onion and garlic finely, cut the cherry tomatoes into 4th, cut the zucchini into small slices.
Chop the basil and parsley up, grate parmesan cheese.
In a large frying pan heat the oil over medium heat, add the onion and garlic and sauté for 2-3 minutes.
Reduce heat, add rice, fry for a minute, then pour 1 cup of hot water and simmer for 15 minutes. Keep stiring all the time, and add hot water gradually every time liquid is absorbed. Rice should always be sloppy rather than dry.
Place pine nuts in a dry pan (without oil), toast for 2 minutes, stiring every 20 seconds, then add 1 tbsp oil and zucchini slices and stir for 2 minutes.
Transfer zucchini and nuts to risotto, add the tomatoes, salt, pepper, stir to combine and stew for 2 additional minutes, keep stiring.
Turn off the heat, add the parsley and basil, mix thoroughly. Serve with grated parmesan cheese on top.