Place the onions, garlic and zucchini in frying pan with olive oil, stir through and fry.
Add Vegeta Gourmet Stock Powder and rice, then braise shortly.
Mix in the butter, Vegeta Chicken Stock Powder, pinch of salt, pepper and pour 800 ml water over the mixture. Mix well and cook slowly in a covered pan, stirring the rice occasionally.
As the rice becomes a little softer, add the wine and stir (i(you may also add some wine vinegar, accordng to taste).
Sprinkle over with basil leaves and parsley.
Serve the risotto warm with grated parmesan cheese.
A pan with a thick base is recommended for cooking this risotto.
After you add the wine and spices, mix the rice, remove from the heat and leave it covered for 2 minutes.