Ingredients (4 people)

• 1 onion
• 1 clove of garlic
• 1 zucchini
• 250 gr risotto rice
• 1 glass of white wine
• 1 liter vegetable stock
• 250 gr mushrooms
• 80 gr rocket
• 2 tbs pine nuts
• Truffle oil
• Olive oil
• Salt
• Pepper

Procedure

1. Chop the onion and garlic in small pieces. Also cut the zucchini in very thin slices, along the length. Meanwhile, boil 1 liter of water to make your vegetable stock, and heat some olive oil in two other pans.
2. Add the onion and garlic to one pan and bake for 3 minutes. In the other pan, shortly grill the zucchini (1 minute per side should be enough).
3. Add the risotto rice for 2 minutes, while stirring. Make sure it doesn’t stick to the pan!
4. Add the white wine and keep stirring until it “disappeared”.
5. Add the vegetable stock in four times. Add another part when the rice fully absorbed the liquid. Meanwhile, chop the mushrooms. 
6. Add the mushrooms to the pan where you just grilled the zucchini in (they should be done by now) and bake. Halfway, add some truffle oil. Also add some truffle oil to the other risotto rice, and salt and pepper.
7. When the risotto is almost done, add the mushrooms to the risotto and stir. Meanwhile, roast your pine nuts in a small pan. 
8. Put the risotto in the serving hoop. Finish with a bit more truffle oil and perhaps some more salt and pepper. 
9. Remove the serving hoop and immediately surround the mixture by the grilled zucchini so it won’t fall apart. Top off with the pine nuts and rocket.