Creamy buckwheat risotto with zucchini
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ingredients
170 g buckwheat 100 g carrots 300 g zucchini 2 pcs young onions 1 tbsp butter 2 tbsp olive oil 100 ml white wine 2 pcs vegetable broth 4 tbsp parmesan salt ground black pepper
procedure
1. Heat 1 tbsp butter and 1 tbsp olive oil in a frying pan and add the chopped courgette and carrots. Season lightly with salt and pepper. Sauté over a gentle heat for about 10 minutes. 2. In a second pan, fry the onion in oil and add the rinsed buckwheat. Sauté together for about 3 minutes. 3. Then pour in the wine and let it evaporate, stirring constantly. Using a ladle, add the broth you made by dissolving 2 bouillon cubes in a litre of boiling water. When the broth is almost completely evaporated, add another batch and repeat until the buckwheat is tender. I used up 8dl of broth. 4. When the buckwheat is soft, stir in the roasted Vegetable Recipes and 1 tbsp butter. 5. Finally, add 5 tbsp grated parmesan cheese and stir. 6. Enjoy!
