Saffron Risotto with Zucchini and Tomatoes

Add Sun-Dried Tomatoes (25 g) into a bowl and fill it with boiling water to hydrate the tomatoes.

Finely mince Garlic (2 cloves).

Finely dice Onion (1/2).

Thinly slice Zucchini (1). Stack up the slices and cut in half horizontally and then in half vertically to end up with 4 evenly-sized pieces from each slice.

Into a sauce pan over low-medium heat, add Vegetable Broth (720 mL).

At the same time, into another fry pan over medium heat, add Extra-Virgin Olive Oil (2 Tbsp). Let warm for 2 minutes.

Add the onion and garlic to the oil and mix. Cook for 3 minutes.

Add the zucchini. Mix well, then cook for another 3 minutes.

Drain the sundried tomatoes and add them to the pan. Season everything with Sea Salt (to taste) and Freshly Ground Black Pepper (to taste), then add Arborio Rice (195 g) and Saffron Threads (1/2 tsp). Mix together until well combined. Cook for about 2 minutes.

Add White Wine (240 mL) and continuously mix the rice until all the wine has been absorbed.

Add about 1/2 cup of the hot broth and mix continuously with the rice. Once the broth has been absorbed, add another 1/2 cup of broth and so on until all the broth has been added. After you add the last of the broth, cook for about 1-2 minutes or until you reach the desired creamy texture.

Remove from the heat and garnish with Fresh Chives (to taste). Serve immediately and enjoy!