Risotto with Zucchini and Bell Pepper

Instructions

1. First, heat the vegetable broth.
2. Finely dice the onion.
3. Grate or finely mince the garlic.
4. In a pan over medium heat, sauté the onion in olive oil until translucent.
5. Add the garlic and sauté briefly.
6. Add the rice and toast briefly.
7. Deglaze with the white wine and let it reduce.
8. Once the wine has reduced, gradually add two to three ladles of vegetable broth at a time and let it absorb before adding more.
9. Meanwhile, cut the bell peppers into pieces and the zucchini into slices. Sauté them separately in a pan over medium heat. The zucchini should not become too soft.
10. Grate the cheese and squeeze the lemon.
11. Once all the broth has been absorbed and the rice has reached the desired consistency, stir in the bell pepper pieces.
12. Add the butter, cheese, and lemon juice and stir until everything is well combined with the rice.
13. Fold in the zucchini slices.
14. Serve on a plate, top with grated Grana Padano, and finish with freshly ground black pepper.