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A pan with a thick base is recommended for cooking this risotto.


250 g rice
500 g zucchini, partly peeled and diced
5 tablespoon olive oil
20 g butter
150 g spring onions, sliced into rings
3 cloves garlic, crushed
1 tablespoon Vegeta Chicken Stock Powder
50 ml wine
1 tablespoon basil leaves, chopped
1 tablespoon parsley, chopped
2 tablespoons grated parmesan cheese
1 tablespoon Vegeta Gourmet Stock Powder

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons 40 min

  • 1 Place the onions, garlic and zucchini in frying pan with olive oil, stir through and fry.
  • 2 Add Vegeta Gourmet Stock Powder and rice, then braise shortly.
  • 3 Mix in the butter, Vegeta Chicken Stock Powder, pinch of salt, pepper and pour 800 ml water over the mixture. Mix well and cook slowly in a covered pan, stirring the rice occasionally.
  • 4 As the rice becomes a little softer, add the wine and stir (i(you may also add some wine vinegar, accordng to taste).
    Sprinkle over with basil leaves and parsley.


Serve the risotto warm with grated parmesan cheese.

Little secrets

After you add the wine and spices, mix the rice, remove from the heat and leave it covered for 2 minutes.