for 4 person

1 tbsp	olive oil
1	onion, finely chopped
2 sprig	thyme
300 g	risotto rice
2 dl	white wine
9 dl	vegetable bouillon, boiling
500 g	courgettes, grated
150 g	blue cheese (e.g. Gorgonzola), cut into chuncs
	salt and pepper to taste

How it's done

Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Add the courgette, simmer for about another 4 mins. Stir in the gorgonzola and season the risotto.

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