Zucchini Risotto with Arugula and Cherry Tomatoes

For the zucchini risotto, peel the onion and garlic and cut them into small pieces. In a wide saucepan, sauté in a little olive oil, add the rice and butter and cook over low heat until translucent. Deglaze with the white wine and reduce by half.

Let the soup get extra warm. Pour the risotto with soup until the rice is just covered and stir until the rice has absorbed the liquid. This process must be repeated until the rice is al dente.

Cut the zucchini into small cubes and stir into the risotto. Add the finely grated Parmesan cheese and let it stand, covered, without heat for 5 minutes. Place the cherry tomatoes on a baking tray, season with salt and pepper and drizzle with olive oil. Let them dry in the oven for 15 minutes at 160 degrees.

On a deep plate arrange the zucchini risotto, marinate the arugula with a little salt and olive oil and place on top.

Garnish the zucchini risotto with Parmesan cheese, cherry tomatoes and a few drops of olive oil.

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