- 2/3 cups risotto rice
- 2 cups water
- 1 veggie broth cube
- 1 bay leaf
- 1 tsp thyme
- 2 zucchinis, chunked
- 1 onion, minced
- 1 glass white wine
In a bowl, rince the rice with the water until it turns white. Pour the water into a pot with the veggie broth, the bay leaf and the thyme.
In a large pan, heat up some oil and cook the zucchini for about 15 minutes, stirring regularly.
In the meantime, pour some oil into a pan and fry the onions until transparent. Stir in the uncooked rice, fry for a minute, then pour the wine and wait for it to be absorbed.
Proceed to add the broth 1/2 cup at a time, letting the rice absorbe it before adding more. Once the rice is cooked, incorporate it into the zucchini.