Cucumber Risotto

For the cucumber risotto, first peel and finely chop the onion and garlic. Peel the cucumber, cut in half and scrape out the seeds with a spoon. Cut the cucumber halves into thin slices.

Heat the olive oil in a larger pot and sauté the sliced onions first, then the garlic. Add the risotto rice and sauté briefly. Deglaze with the white wine and simmer over low heat until the rice has absorbed the liquid. Season with salt, pepper and nutmeg, then gradually add the vegetable soup so that the rice is covered. Simmer for 10 minutes, stirring regularly.

Add the cucumber pieces to the risotto and simmer for another 10 to 15 minutes. Fold the grated mountain cheese and crème fraîche into the cucumber risotto and serve.

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