Risotto

Step 2

Wash and cut your Mushrooms and zucchini in evenly sized pieces.

Step 3

Finely chop your celery stalk, garlic, leeks and onion.

Step 4

Cut and squeeze your lemon so you can use the juice later.

Step 5

Bring your stock to a boil, so it is ready to be added to your rice a little later.

Step 6

Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Step 7

Heat olive oil in a pan, add celery stalk, garlic, leeks and onion, oregano and rosemary and fry at a lower temperature for several minutes.

Step 8

Add your rice to the frying pan and toast it for a few minutes (be careful not to burn it).

Step 9

For the most flavor: add a splash of wine or lemon juice to your rice before adding your hot stock.

Step 10

Add small batches of your stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding stock when your rice becomes al dente. During this step, follow the instructions below for preparing your main vegetables.

Step 11

Heat oil in another pan, add Zucchini and fry for 10 minutes.Finally, add Mushrooms and fry for another 5 minutes.

Step 12

Add your cooked Mushrooms and zucchini to your rice and mix.

Step 13

Add Cherry Tomatoes, Lemon Zest and Walnuts on top.