A healthy and tasty risotto for the cold nights ahead.

What you need (for four people) :

350 gr. rice
4 small courgettes
3 spoons curry powder
1 lt vegetable broth
olive oil
salt
pepper
½ onion
50-60 gr. butter
½ glass dry white wine

How you do it:

Heat the butter in a thick-bottomed pan. Stir in the chopped onion and the rice until well crispy. Wet with the wine and let it evaporate. In the meantime prepare a light broth in which you will dissolve the curry powder. In a third pan, fry the diced courgettes and season them with salt and pepper.

Now, back to the rice: add the hot broth, ladle by ladle having the patience to wait for the liquid to be absorbed while you keep stirring vigorously. When it is nearly done – taste it until you get the right texture! – adjust the seasoning and stir in the courgettes.

Leave it rest with the lid on for 3-4 minutes and serve steaming hot.