2 cups risotto rice 4 cups vegetable stock 1-2 sprigs thyme 2 tbsp olive oil 1/ cup dry wine optional
2 1/ cup freshly grated Parmesan
2 cheese parsley leaves salt and pepper to taste 3 medium zucchini, roughly chopped 250 gm tomatoes 1 small brown onion finely chopped 1 garlic clove crushed
1/ cup lemon juice 3
Heat the oil and add the onions and fry till translucent. Mix in the zucchini and continue to fry for a further 2 minutes. Add the washed rice and stir gently. Mix in the stock, thyme and parsley leaves and wine, if using. Mix in salt and pepper.
Cook on low fire covering with a lid till rice is tender. Mix in the tomatoes and cover for further 1 minute. Serve garnished with grated parmesan cheese.