Goat Cheese and Zucchini Risotto

Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment

Cook the zucchini. Cook the zucchini in salted water over medium heat for about 3-5 minutes until tender

Blend the zucchini. Transfer the cooked zucchini without the water to a tall container and blend with garlic and, optionally, mint until smooth and creamy

Toast the rice. Toast the rice dry over low heat until it is warm to the touch

Add the wine and salt. Pour the wine over the rice, season with salt, and let it reduce over medium heat

Gradually cook with the stock. Gradually add the hot bouillon mixed with water (or stock), one ladle at a time, stirring and letting it absorb until the rice is tender, about 10-15 minutes

Finish the cream with the rice. Let any excess liquid evaporate, add the zucchini cream, and briefly cook together with the rice, then remove from the heat

Stir in the butter and cheese. Stir in the butter and grated cheese

Let it rest. Let the risotto rest, covered with a lid, for about 2-3 minutes

Serve and garnish. Spoon onto plates and, if desired, garnish with mint and crumble goat cheese over the top