Pesto and zucchini risotto

Risotto with zucchini is a classic, quick and easy risotto. Today I had some pesto to finish and it seemed like a great combination.

Ingredients for 4 people:

• 320 g carnaroli rice

• 2 large or 3 small zucchini

• 1/2 onion

• 2 tablespoons basil pesto (if it is ready check to make sure it is gluten-free)

• vegetable broth

• parmesan cheese

• butter

• oil

Chop the onion and dice the zucchini.

Sauté the onion with a little oil, add the rice and toast it.

Add the vegetable broth and zucchini and continue cooking, stirring occasionally.

When the rice is almost cooked, add the pesto, stirring very well.

Off the heat, add the Parmesan cheese and a knob of butter.

If desired, zucchini can also be grated. Instead of basil pesto, we can also use walnut pesto or sun-dried tomato pesto...