Zucchini, olives and sundried tomato risotto

Wash and slice the zucchini. Use mandolin.

Chop the onion

Wash and slice the mushrooms and olives if they are not sliced.

Heat the oil in the pan and poach the onion until translucent. At the same time, heat the broth.

Add the zucchini to the onion and sauté for about two minutes. Add the mushrooms, tomato and olives and sauté.

Add the rice and sauté until it is half transparent.

Pour in the wine. Turn up the heat and let it evaporate.

Add the hot broth little by little. It is important that it is hot so that the rice does not lose temperature. It is necessary to stir constantly. Do not add more broth until it is completely absorbed.

After 15 or 16 minutes, check that it is al dente. If not, let it cook for a couple of minutes more.

Add the cheese and let stand.