Zucchini Risotto



  1. 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.

  2. In a large pan, heat up some oil and cook the zucchini for about 15 minutes, stirring regularly.

  3. 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.

  4. 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.