Green Risotto with Celery, Fennel and Zucchini

For green risotto with celery, fennel and zucchini, first peel and finely dice the shallots. Wash and clean the celery and fennel, dice the celery and fennel finely, cut the stalks with the fennel greens into strips and set aside. Wash and clean the zucchini and dice finely. Allow the peas to thaw.

Heat the oil in a saucepan and sauté the shallots until translucent. Add the rice all at once, sauté briefly, then deglaze with the white wine. Let the wine boil down almost completely while stirring. Pour in about 200 ml of soup and let it boil down, stirring all the time. Gradually pour the rest of the soup. Season the risotto with salt and pepper and cook, stirring, for about 12 minutes. Mix in the diced celery, fennel and zucchini and cook the risotto for about 5 more minutes, stirring. Add the peas and fennel greens and cook for about 3 more minutes.

Wash the lemon while hot, pat dry, finely grate the zest and squeeze out the juice. Stir in the butter with the grated lemon zest and the Parmesan. Season the risotto with salt, pepper and lemon juice and leave to infuse briefly. Divide the green risotto with celery, fennel and zucchini on plates and serve.

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