Vegetable Risotto with Parmesan

• • 70 g risotto rice
• • 500 ml vegetable broth
• • 50 g onion
• • 50 g carrot
• • 50 g zucchini
• • 20 g parmesan
• • 10 g olive oil

Instructions

1. Sauté onion and carrot in olive oil.
2. Add the rice and gradually pour in the broth.
3. After 15 minutes, add zucchini and cook until tender.
4. Stir in parmesan at the end.