Mediterranean Vegetable Risotto

Finely dice the onion and sauté in a little olive oil until translucent. Add the rice and pour in the white wine. While stirring vigorously, gradually add the vegetable stock and tomato sauce and steam the rice for about 7-10 minutes al dente. Finally, stir in about 1 tablespoon of butter, some olive oil and freshly grated Parmesan. Meanwhile, cut the zucchini into cubes and sauté in a little butter. Scald the tomatoes, peel off the skin, remove the seeds and cut into cubes. Add the fried zucchini together with the coarsely chopped parsley and the tomato cubes and season with sea salt and pepper. Cooking time: about 7-10 minutes

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