Zucchini & Poli Risotto

30 min. using both hands
  • 250 g POLI
  • 100 g zucchini
  • 300 g rice
  • 50 g meaty bacon
  • 80 g onion
  • Chopped garlic (4 cloves)
  • Chopped green parsley
  • 0,5 dl white wine
  • Chicken soup made out of a bouillon cube (add more water to make it less salty)
  • 50 g butter
  • 80 g grated parmesan cheese
  • Salt, ground pepper

Heat 1 tbsp butter (20 g to be more exact) in a saucepan, add bacon, cut into cubes, chopped onion and garlic. When the onion turns translucent, add the sliced zucchini and sauté. Add rice and sauté until it gets translucent. Pour in white wine and wait until it evaporates. During simmering time (15 minutes), stir regularly and add the boiling less salty chicken soup. Just before the end, add the chopped parsley and the POLI sausage, cut into slices and halved. When the risotto is done (it should have a creamy thick consistency), season with salt and pepper and add the rest of the butter and the parmesan. Serve with delicious lettuce or radicchio salad, mixed with home-grown beans.